Blackened Speckled Trout With Quinoa Gumbo Recipes

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:

• 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:

• Step 1 - Prepare Zatarans Gumbo as directed on pkg. Add celery, carrot and okra into pot with gumbo ingredients. Cover and keep warm. Step 2 - Cook quinoa as directed on pkg. Set aside, cover and keep warm. Step 3 - Season fish filets with blackening seasoning (i.e. redfish magic). Cook in cast iron skillet with butter or olive oil 3-4 minutes on each side until done. Plating - Pack tightly the prepared quinoa in a dry ingredient measuring cup (1 cup size). Flip measuring cup with the quinoa onto the plate and make a nice uniform mound in the middle. Spoon the prepared gumbo around the quinoa. Place one cooked fish filet on top of the quinoa mound. Squeeze lemon on top of fish if preferred. Garnish with parsley sprig. Enjoy!

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:

• 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.