07 May 2007

Blackened Fish Seasonings

One of the great things about Colorado is that even though it's a land-locked state, you can find some tasty, fresh trout fillets at your local grocery store. Over the weekend, we made some awesome blackened Steelhead trout that turned out well enough to be post-worthy! This recipe is fast, easy and yummy. I paired it with baked potatoes and some steamed broccoli; nothing fancy, but very satisfying.

Notes on the recipe:
It was rainy and cold, so instead of putting the fillets on the grill, we "grilled" on the stovetop using this cool, cast iron griddle/grill piece that's flat on one side and has ridges on the other.
This would be a good marinade/seasoning for any red fish - trout, salmon etc. Could also work for catfish or probably any blackened fish.
If you can't find Smoked Tomato dressing, French would work as well.
Spices should be used according to taste; the quantities listed below are an approximation only.

Smokey Blackened Trout

Trout fillets for two people

1-2 Tablespoons Smoked Tomato dressing

3/4 tsp garlic powder
3/4 tsp cayenne
1/4 tsp basil
1/2 tsp smoked Spanish paprika (can substitute regular paprika)
1/4 tsp thyme
1/4 tsp marjoram
1/2 tsp Northwoods Fire seasoning (if you haven't discovered Penzey's Spices yet, check them out!; you can substitute any smoky-flavored grill seasoning mix)
1/4 tsp fresh ground black pepper

Heat grill to medium/medium-high. Wash fish and pat dry.

Brush smoked tomato dressing on top of each fillet. Combine spices thoroughly in small bowl, then brush on top of the fillet.

Place fillet skin side down on grill. Let cook for about 6 - 10 minutes, depending on thickness. Flip fillet and grill another 5-8 minutes or until it's blackened to your satisfaction. Flip fillet again, test for doneness by flaking with a fork, and if it's not done yet, let it cook longer on the skin side.

No comments: