Tag Archives: trout

Blackened Trout (more like a blackened sauce)

Blackened is a strong statement in my opinion. Not just strong as in spicy, but I have an expectation when someone says something is blackened. So I cooked some trout tonight and it wasn’t what I’d call blackened. haha

Blackening should be where the food (typically fish) is drowned in melted butter and then dredged in a mixture of herbs and spices. Those can be all sorts of combo’s like thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. The signature brown/black color of the crust is from a combination of browned milk solids from the butter and charred spices.

I am a huge fan of “charred” foods. I love them. Add spicy hot and I am almost always sold on it. Except that one time in Tijuana, at 2AM in the morning, yeh…whatever that was, it scared me. I think I ate it around 3AM though. Tequila does that to you. The good thing about Tequila is I don’t really remember what it tasted like.

Well, here at frankenspam.com, as you know, life is all about doing what the hell you want to do with your food. Life is too short to make it like some Cajun Chef says it should be made (although without a doubt it is so good though! LOL).

First things first, we need to use the bacon grease from the BLTs we had yesterday. Sliced some baby red potatoes and season with salt, pepper, and garlic powder.
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Let’s throw some broccoli in a skillet as well. I slice them long ways. Use EVOO and spice them same as potatoes or however your heart desires.

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Let’s make our blackening magic sauce. 1/2 tbsp of butter, 6 or 7 tbsp of sweet BBQ sauce (Use any BBQ sauce or one that you made (like this one)), 1/2 tbsp of apple cider, 1 tsp each of creole spices and cayenne powder. Simmer and stir.

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Large iron skillet preheated to 400* with some EVOO in it. Sauce up fish throw them in. In oven for 10 minutes, turn to broil and sauce them again. Under broil for a few minutes. Fish are down when they flake.
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8yr old son’s version.

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It was really good. Just like what is supposed to happen. Caramelized sugars and the milk solids getting sticky browned under the broiler. I might have over cooked it a tad. I like my fish to be a little wetter on the inside. BUT, you can’t mess this up. It’s trout, so the flavor is what you put on it. 😛 Cook on people!!

Posted from phone with BBQ sauce all over it.

Trout Fishing time yet?

Start blowing the dust off those Trout recipes!!!

Some Maryland DNR news…LINKY HERE

Maryland’s Spring 2014 Trout Stocking Schedule

Maryland’s Put-and-Take Trout Fishing Areas

Nontidal Seasons, Minimum Sizes, Daily Creel, & Possession Limits