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Blackened Trout
Experience the bold and smoky flavors of the South with this blackened trout recipe. The trout is coated in a spicy blend of herbs and spices, creating a deliciously crispy crust when seared to perfection. This dish is not only quick to prepare but also packed with flavor, making it an ideal main course for a weeknight dinner or a special occasion. Traditionally associated with Cajun cuisine, blackening is a cooking technique that involves seasoning fish or meat and cooking it in a very hot skillet, resulting in a delightful char that enhances the dish's overall taste.
Servings: 4
Ingredients
- Dried oregano
- 1 teaspoon
- Dried thyme
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Salt
- 1/2 teaspoon
- Onion powder
- 1 teaspoon
- Garlic powder
- 1 teaspoon
- Cayenne pepper
- 1/2 teaspoon
- Paprika
- 1 tablespoon
- Olive oil
- 2 tablespoons
- Trout fillets
- 4 (6-ounce) fillets
- Lemon wedges
- for serving
Instructions
- Preheat a large skillet over medium-high heat until hot.
- In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, salt, black pepper, dried thyme, and dried oregano to create the spice blend.
- Brush the trout fillets lightly with olive oil on both sides, ensuring they are well coated.
- Generously rub the spice mixture over both sides of each fillet, pressing gently to adhere the spices.
- Carefully place the fillets in the hot skillet, cooking for 2-3 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- Once cooked, remove the trout from the skillet and serve hot with lemon wedges for squeezing over the top.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 10 minutes • Cook Time: 6 minutes • Calories: 250 • Fat: 15g • Carbs: 1g • Protein: 25g • Sodium: 300mg • Sugar: 0g
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