Best Blackened Speckled Trout With Quinoa Gumbo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY BLACKENED TROUT



Easy Blackened Trout image

Provided by Themigonikitchen

Categories     Main Course

Time 15m

Number Of Ingredients 11

2 Trout Filets (About 1 lb)
1 Tbsp Olive Oil
1 Tbsp Kosher Salt
1 Tbsp Paprika
1 Tbsp Smoked Paprika
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Teaspoon Black Pepper
1/2 Teaspoon Oregano
1/2 Teaspoon Thyme
1/4 Teaspoon Cayenne (Can add more if you prefer it extra spicy )

Steps:

  • Combine all of the spices to create the blackening seasoning and set aside in a resealable jar.
  • Pat dry your trout filets and season them generously with about 1/2 teaspoon of seasoning each, or more depending on the size of your filets.
  • Heat up a large skillet over high heat with the olive oil.
  • Once the pan is hot, add the trout flesh side down and sear for about 5-6 minutes.
  • Flip the fish and cook on the skin side for another 3-4 minutes.
  • Serve with your favorite side dish. Reserve remainder of blackening seasoning for future recipes.

BLACKENED TROUT WITH ESCOVITCH



Blackened Trout with Escovitch image

This West Indian dish may be on the lighter side, but it's definitely not lacking in flavor. Instead of frying the trout, I like to rub it with a homemade blackening seasoning and then top it with pickled peppers, carrots and onions.

Provided by Kardea Brown

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

1 cup white vinegar
2 teaspoons Caribbean all-purpose seasoning
2 teaspoons sugar
1 teaspoon whole allspice (pimiento berries)
1 teaspoon kosher salt
6 sprigs fresh thyme
2 cloves garlic, minced
Juice of 1/2 lime (about 4 teaspoons)
2 carrots, julienned (about 1 1/4 cups)
1 large white onion, thinly sliced (2 cups)
1 green bell pepper, julienned (about 1 cup)
1 red bell pepper, julienned (about 1 cup)
1 Scotch bonnet pepper, halved and seeded
2 1/2 teaspoons garlic powder
2 teaspoons smoked paprika
1 3/4 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
4 trout fillets (about 2 pounds)
1/4 cup (4 tablespoons) unsalted butter

Steps:

  • Make the escovitch: Combine the vinegar, all-purpose seasoning, sugar, allspice, salt, thyme sprigs, garlic, lime juice and 1/3 cup water in a large saucepan and bring to a boil over medium-high heat. Stir until the sugar and salt dissolve. Add the carrots, onion, bell peppers and Scotch bonnet and cook until the vegetables become slightly tender, about 10 minutes. Remove from the heat and set aside. (Remove the Scotch bonnet before serving.)
  • For the trout: Combine the garlic powder, smoked paprika, salt, black pepper, thyme, onion powder, oregano and cayenne pepper in a small bowl. Coat each piece of trout with the blackening seasoning. Heat half of the butter in a large skillet over medium-high heat until almost smoking. Add two trout fillets to the skillet and cook until the fish is browned and flakes with a fork, about 3 minutes on each side. Repeat with the remaining butter and trout. Spoon the escovitch on top of each fish fillet before serving.

BLACKENED (CAJUN) TROUT



Blackened (cajun) Trout image

this is an adopted recipe. i changed it from char as i am not familiar with it to trout. this is a very simple recipe.

Provided by icetea

Categories     Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

4 lbs trout
6 tablespoons butter
2 lemons, cut into wedges
1 tablespoon cajun spices

Steps:

  • Fillet the trout(fresh or thawed) about 25 mm thick (1-1/2").
  • Don't be afraid to substitute halibut, perch, shrimp, or any firm-fleshed seafood or fish for the char.
  • Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat.
  • Add Cajun spice and heat thoroughly.
  • Place fillets in pan.
  • Squeeze juice of one lemon into pan.
  • Cook fish for about 5 minutes on each side.
  • Serve with remaining lemon wedges and pan drippings.

BLACKENED TROUT



Blackened Trout image

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.

Provided by Lou6566

Categories     Trout

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

BLACKENED TROUT WITH SPICY KALE



Blackened Trout with Spicy Kale image

Smoky, spicy blackened fish was made famous by New Orleans' Paul Prudhomme. This simple version boosts caramelization with the addition of brown sugar, so you can use a bit less heat (which means less smoke in your kitchen) but still get the signature crunchy crust. Add a beans-and-greens side dish that gets kick from Louisiana green hot sauce and you have a super-flavorful meal ready in about 30 minutes.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 stalks celery, finely chopped
5 scallions, sliced (white and green parts separated)
2 cloves garlic, finely chopped
2 1/2 teaspoons Cajun seasoning
2 1/2 teaspoons light brown sugar
2 15-ounce cans kidney beans, drained and rinsed
1 15-ounce can no-salt-added diced tomatoes
3 cups frozen kale, turnip or mustard greens (about 8 ounces)
Louisiana-style green hot sauce
4 4-to-5-ounce trout fillets, pin bones removed, patted dry
Lemon wedges, for serving

Steps:

  • Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add the celery and scallion whites and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the garlic and 1 teaspoon each Cajun seasoning and brown sugar and cook, stirring, 30 seconds. Add the beans, tomatoes and 3/4 cup water; bring to a simmer and cook until the liquid is slightly reduced, 10 to 12 minutes.
  • Stir in the kale and cook until tender, about 5 minutes. Add the scallion greens and a few dashes of hot sauce.
  • Meanwhile, mix the remaining 1 1/2 teaspoons each Cajun seasoning and brown sugar and sprinkle on the flesh side of each fish fillet. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat; add 2 fillets, seasoned-side down, and cook, undisturbed, until blackened on the bottom, 3 to 4 minutes. Carefully turn the fillets and cook until opaque, about 1 more minute. Transfer to plates. Repeat with the remaining 1/2 tablespoon oil and 2 fish fillets. Serve with the kale and lemon wedges.

Related Topics