Blackened Trout and Rice & Peas
Updated: Jun 26, 2019
Just before the new year, my boyfriend and I went on a fishing trip with his uncle and favorite guide. Most of our fishing trips have been unguided, and my boyfriend actually taught me how to fish. You can check out my Instagram for pictures of previous fishing trips, (including when I caught a black tip shark) and also check out his YouTube channel (Fishin' with Finn) to see him in action! The video from this trip has also been uploaded. We caught a variety of fish that cold morning on the boat, but the only good ones worth keeping were trout. We ended up with about 10 trout each, which is 20 filets! I gave some away and still have a few pieces in the freezer even after cooking as much as I could eat.
So this recipe was easy, and similar to the blackened redfish recipe. And I actually found the rice and peas recipe from www.health.com. I modified the recipe by adding extra garlic, 1/3 cup water, thyme leaves, and I added the beans after 15 min, and let cook for 5 minutes.
Ingredients: 4 filets of fish
4 tbsp butter
2 tsp garlic powder
2 tsp onion powder
2 tsp black pepper
2 tsp Tony Chachere
1 tsp Cayenne pepper
1 tsp oregano
Lightly coat skillet with olive oil (or cooking oil of preference, just enough so the fish doesn't stick). Turn heat on medium and let skillet get hot. Melt butter and mix the next 6 ingredients together. Drench fish in butter, then coat in mix of seasonings on both sides and add to hot skillet, blackening on both sides for a few minutes each. Remember to Blacken, not burn! Enjoy!