Blackened Trout
"My first time ever cooking trout, altho I've eaten it twice at O'Charleys restaurant. Delicious, easy, and tasty way to prepare trout.. found this online, but I did list the type of trout I just fixed. The cooking time depends on the thickness of your fillets. Also, I've tried this with Catfish fillets too, and its just as good.It would work on any of your favorite fish fillets."
photo by mommyluvs2cook
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 trout fillets (lake trout)
- 1⁄2 cup unsalted butter
- 1 tablespoon paprika
- 2 teaspoons salt
- 1⁄2 teaspoon cayenne pepper
- 3⁄4 teaspoon white pepper
- 3⁄4 teaspoon black pepper
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
directions
- Preheat large, heavy skillet until very hot.
- Combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, and oregano in a small bowl.Then place it in a shallow plate that's big enough to roll the fish inches.
- Dip fillets in melted butter, then in seasoning mixture, and place in hot skillet and cook 2-5 minutes on each side until blackened.
- reheat melted butter to a simmer, and pour in small bowls to use for dipping.
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Reviews
-
I cut back the salt and the kid's loved it! As a show of gratitude, if ever you're driving to the deep south, just slow down slightly as you pass my house and nudge the passenger door open with your heel...I'll hop in and show you around. -
what a wonderful, uncomplicated recipe! And so tasty. This is such a great way to do trout. Its a real keeper, and I'll be making it again and again.Didn't realize I could enjoy any fish as well as I did when trying this recipe. -
I used this on Ahi tuna and was great! I left out the cayenne pepper and white pepper. Instead of saving the leftover butter for dipping I drizzled it over the fish about 30 seconds before removing it from the pan. -
I followed your recipe to a T and when completed it was wonderful!!!
-
Waaaaay too much salt. We had to scrape off much of the seasoning to make it edible. I will make it again with much less salt. I will probably add a bit more garlic powder and cayenne pepper.
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RECIPE SUBMITTED BY
<p>I am a great grandmother, love to cook and bake, and love cooking with wine. I like to try new recipes, and enjoy sharing the kitchen with my husband, who has been cooking about 2 years.I love bread making, and have a?43 year old sourdough starter.I used to be an stna in home health care til I fell. My pet peeve is stupid commercials which assume all us public people are also stupid, and I especially don't like that gyco(may be spelled wrong) lizard. I'd love to step on him.</p>
