Easy Blackened Trout 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:

• 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.

Steps:

• Prepare the fish: In a small bowl, whisk together the sweet paprika, black pepper, thyme, oregano, garlic powder, salt and cayenne. Pat the fish fillets dry, then sprinkle enough seasoning over both sides of the fillets to completely coat. Reserve remaining seasoning for another use. Allow the fish to sit for 15 minutes at room temperature.
• While the fish sits, make the cheese grits: Bring the chicken stock and salt to a boil in a large saucepan over high. Add the grits while whisking and reduce heat to maintain a simmer. Allow the grits to thicken, about 5 minutes or so, then stir in the milk, butter and cheese. Season with black pepper and more salt to taste. Keep over the lowest heat possible until ready to serve.
• Meanwhile, cook the fish: Heat a large cast-iron skillet with the olive oil and butter over medium-high. Add the fish fillets, and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.
• Divide the grits among serving dishes and nestle the fish on top. Garnish the grits with more shredded cheese and the whole dish with the scallions. Serve immediately with lemon wedges for squeezing over the fish.