Blackened Trout

  • 1 (over 1 lb. and less than 2 lbs.) large trout fillet, skin on
  • 2 T. butter, melted
  • 2 tsp. cajun seasoning
  • Salt & pepper, to taste
  • 2 T. cooking fat of your choice (butter or bacon fat are both great)

Make sure the fish is clean and fairly dry. If needed rinse it well and allow to dry on a rack before beginning further preparations.

Coat the dried fillet with the melted butter and then dredge the fish in the seasoning. Adjust the seasoning with salt and pepper as needed.

Heat the cooking fat of your choice in a heavy-bottomed skillet over high heat. Add the fish, skin side down, and allow to cook without moving it for 2 minutes. Using a spatula, slide the fish around a little to release the skin from the cooking surface. Lift an edge of the fillet to see if the skin is crisp. If it is, carefully flip the fillet and repeat on the other side. If not, allow it to continue cooking until the skin is crisp. This may take up to 5 minutes per side. Once both sides are blackened, drop the skillet temperature to medium-low and continue cooking the fish until it's fully cooked through.

  • Yields: 2-3 servings
  • Preparation Time: 20 minutes
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