Blackened Trout
Blackened Trout
Sizzlefish
2
10 minutes
15 minutes
260
Southern
Entree
I can’t believe we are halfway through spring and almost to summer! Grill season is in full effect and so is camping season! One of my favorite summer memories is camping in Colorado. My family would pack both the casts iron skillet and the electric skillet, just in case we had a generator. We’d fish all morning and then my dad would teach us how to prepare fish. I am the youngest and only girl with three older brothers, so this was normal.
Nowadays, I don’t fish nearly as much, but I do get fresh Rainbow Trout from Sizzlefish! And when I can’t get to a nearby campsite, I bring the campfire meal to my kitchen!
Ingredients
- Two 4 oz trout fillets
- ½ tablespoon chili pepper
- 1 teaspoon dry onion or garlic powder
- 1/2 teaspoon cayenne or paprika, to taste
- 1/2 teaspoon each sea salt and black pepper
- 1-2 teaspoons butter or oil
- Lime
Directions
First, mix your dry ingredients in a bowl. Transfer onto a plate. Next, wet each fillet then douse each fillet in your dry mix. Set aside.
Heat your skillet on medium high and add the oil and butter and make sure the pan or griddle is evenly coated.
Once heated, add your fish fillets. Turn and continue to cook until skin is crispy and trout is firm. I’d say this takes about 5 minutes each fillet.
Once finished, squeeze a little fresh lime on top! This dish goes great with steamed rice or grilled veggies.
