BLACKENED (CAJUN) TROUT
this is an adopted recipe. i changed it from char as i am not familiar with it to trout. this is a very simple recipe.
Provided by icetea
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
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.
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Farheen Fatima
[email protected]I found this recipe to be a bit bland. The trout was cooked well, but the Cajun spices didn't really come through. I think I'll try a different recipe next time.
Manik Tuiotr
[email protected]This recipe was a bit too spicy for my taste, but I think that's just a personal preference. The trout itself was cooked well and the Cajun spices were flavorful.
marcel odunze
[email protected]Just made this for dinner and it was delicious! The trout was cooked perfectly and the Cajun spices were amazing. Will definitely make this again.
kwikiriza Ronald
[email protected]Tried this recipe last night and it turned out great! The trout was very flavorful and the blackened crust was perfect. I will definitely be making this again.
Bushra Bashar
[email protected]This blackened Cajun trout recipe was an absolute delight! The fish was cooked to perfection, with a crispy blackened crust and a moist, flaky interior. The Cajun spices gave it a wonderful flavor that was both bold and balanced. I served it with roa