Blackened Cajun Trout Recipes

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.

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.

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.

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.

Steps:

• In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
• Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
• When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Steps:

• Mix pepper, hot paprika, sweet paprika, cayenne, garlic powder, onion powder, ground thyme, file powder, and mustard powder together in a small bowl to create the Cajun Blackening Mix.
• Pour the Cajun spice mix on a tray.
• Press the fish into the Cajun spice mix on both sides.
• Fry in a hot cast iron pan coated with oil and sear until fish is cooked and spices are blackened.
• Serve with your favorite cajun side dishes.

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.