Best 9 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.

EASY BLACKENED TROUT

Steps:

• Combine all of the spices to create the blackening seasoning and set aside in a resealable jar.
• Pat dry your trout filets and season them generously with about 1/2 teaspoon of seasoning each, or more depending on the size of your filets.
• Heat up a large skillet over high heat with the olive oil.
• Once the pan is hot, add the trout flesh side down and sear for about 5-6 minutes.
• Flip the fish and cook on the skin side for another 3-4 minutes.
• Serve with your favorite side dish. Reserve remainder of blackening seasoning for future recipes.

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.

BLACKENED FISH WITH QUICK GRITS

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.

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 (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.

MADE-OVER BLACKENED CAJUN SKILLET FRIES

Steps:

• Preheat the oven to 425 degrees F. Cut the potatoes into long wedges about 1-inch thick. Toss the potatoes with the olive oil and Cajun seasoning. Heat an ovenproof large nonstick skillet over medium-high heat and add the potatoes in a single layer. Cook, turning, until browned on all sides, about 15 minutes. Slowly add 1/4 cup water to the skillet and transfer the entire skillet to the oven.
• Continue to cook the potatoes, turning once, until the potatoes are tender and the outsides are crisped, about 20 more minutes. Meanwhile, mix the yogurt with the mustard and a pinch salt. Serve the potatoes warm with the mustard dipping sauce.

CAJUN BLACKENED CATFISH

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.

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.