BLACKENED TROUT WITH ESCOVITCH

Blackened Trout with Escovitch image

Provided by Kardea Brown

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

Previous Next

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.