Blackened Cajun Trout Recipes

CAJUN BLACKENED FISH {+ VIDEO}

Steps:

• Combine Spice Mix in a shallow dish and mix.
• Coat both sides of the fish fillets with the Spice Mix, shaking off excess.
• Heat oil in a large heavy based skillet over medium high heat.
• Add fish and cook until the rub turns black, then flip and cook the other side until the fish is cooked to your taste. (Note 2)
• Serve immediately. I served mine with a buttery Corn Rice Salad - refer to the Notes for the recipe.

BLACKENED TROUT

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

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.

CAJUN STYLE BLACKENED SNAPPER

Steps:

• In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
• Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
• Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

BLACKENED FISH

Steps:

• In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
• Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
• Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

BLACKENED (CAJUN) TROUT

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.