Grilled "Blackened" Trout

Griffin

Back in December, I got Bobby Flays "Grilling for Life" (gotta love used books and free shipping with Amazon Prime, picked it up for $4.02!) I've flipped through it a few times, but never cooked anything and then forgot I had it. Well, I dug it out yesterday determined to find something and seafood was calling my name. Didn't feel salmon. It seems to be our go-to fish and I get bored with it. Last week, I had some trout at a restaurant and that sounded good to me. He had one recipe in his book for Grilled Brook Trout with Horseradish and Tarragon Tartar Sauce. Sold! Except, all he seasoned his fish with was salt and pepper. That wasn't going to work for me. So we came up with a blackening seasoning for it. Didn't want to dredge it in melted butter, so we lightly brushed it with olive oil and then liberally seasoned it. Threw it on a grill basket on the Egg at 500F

Grilled it about 2 minutes per side. Then, tossed some shrimp on.

Plated it up with some Brussels sprouts that we got from the Farmer's Market this weekend. I had no idea I liked them. Guess everything really is better with bacon...and cooked in some bacon drippings.

This healthy eating stuff really ain't hard. I only eight half the trout (about 4 oz) and half the sprouts and was still satisfied. Got the rest for lunch today. The tartar sauce was amazing! I'll never buy store bought again. The cool, creaminess of it worked amazingly with the heat from the blackening seasoning. heavenly.

On a side note, my insurance company said I could get a blood sugar monitor for free from two different companies. Just got one in yesterday. Tried it out this morning and it was down to 106!! (fasting blood sugar should be somewhere around 60-100) Much better than the 303 and 216 I tested at earlier. Still got some more work to to, but filled with optimism.  

Horseradish and Tarragon Tartar Sauce

(serves 4)

• 1/3 cup light mayonnaise
• 1 tsp grated lemon zest
• 1 to 3 tbsp of prepared horseradish, I’ll let you decide how spicy you want it
• 2 tbsp finely chopped red onion
• 2 tbsp capers, drained and roughly chopped
• 3 dashes of hot sauce (I prefer Frank’s, but feel free to sub in your own brand and adjust if you want more)
• 2 tbsp finely chopped tarragon leaves
• 1/4 tsp salt
• 1/4 tsp pepper

Combine all the ingredients in a bowl, cover and refrigerate for at least 30 minutes (2 hours would be better if you have the time)

Blackening Seasoning

• 1 tbsp paprika
• 2 tsp dry mustard
• 1 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp white pepper
• 1 tsp dried thyme
• 1 tsp salt

Mix together ingredients in a small bowl. If not using immediately, store in an airtight container.

Hi54putty

Looks great. Nice piece of trout. 

dpittard

Looks delicious as always!

Eggcelsior

Good job on the blood sugar. Keep it up with healthy eating and exercise. That combined with the weight loss can help you stay off medications and prevent all the DM co-morbidities.

Great job on the fish!

EddieK76

Great job on the fish...I love anything with horseradish....Never had trout before but I do love fish!

Village Idiot

Beautiful !

NecessaryIndulg

Looks great!  I love tarragon with seafood.
And great news on your blood sugar! :-bd

TUTTLE871

I am a brussel sprout junkie, A friend of mine pickles them and I use the juice from them and make Brussel Sprout Martinis (Sounds Gross But is Awesome).

And by the way that looks tasty, Where did you get the trout?

 

double

Very nice have to give this a try also looking at a lot more fish experimenting.

JRWhitee

Looks great Griff, we eat a lot of fish and will be trying this one. Thanks.

SmokeyPitt

Frikkin beautiful!  The tarter sauce recipe sounds great.  I hated brussel sprouts as a kid and to be honest I don't think I have eaten them in my adult life...but that pic makes me want to try them again.  

Congrats on the healthy eating- keep it up! 

Griffin

Thanks guys.

@EddieK76 - its a very mild fish. Try it if you can find it.

@TUTTLE871 - I'll try anything once. Maybe those martinis twice. I got the trout at Tom Thumb. I don't know if you are aware that the neighborhood around JJ Pierce (Coit and Campbell) is very Jewish. The Tom Thumb right there actually has two butchers (one Kosher, one not), seperate dairy fridges, etc. The only trout they had at the regular butcher was whole and had the bones still in it. The butcher told me to go check the Kosher one to see if they had boneless fillets and low and behold they did. Course the Kosher butcher closes around 3 on Friday and is closed all weekend. Definitely one of the more interesting grocery stores I've ever been too. See if that Tom Thumb on Lovers or Mockingbird has some.

@double - if you don't usually eat much seafood, trout is very mild.

@SmokeyPitt - I have never had Brussels sprouts as an adult that I can remember. Don't really remember my mom making them either except for one time she would not let me leave the table and I sat there for hours till she gave in.

Charlie tuna

Was the trout scaled?

Griffin

I believe it was. I didn't really check and I didn't eat the skin.

alphacentauri

proper! need to try this. 

TUTTLE871

Growing up in Wyoming we ate Trout quite a lot, There is no need to scale a Trout. If you ever come across eating a Brook Trout try it.

TexanOfTheNorth

Whole trout is great too. You can slice some lemons, limes and or oranges and put those in the body cavity along with some fresh thyme sprigs. Flip the fish once during cooking. The skin comes right off and the meat separates from the bones with little difficulty.

Charlie tuna

I believe this is spotted sea trout?

Griffin

@TexanOfTeNorth - we've done whole trout as well. @Charlie_tuna - that is a good question. I have no idea. It just said trout. I'll ask next time I go there.

 

chris123stock

Wow I am not a big fan of trout, the kids fish it, bring it home and it sits. Looks like a good way to go. Will have to try this. 

Charlie tuna

Spotted Sea Trout is a mild(lean) tasting fish.  It has very small silver scales.  I usually cut the skin off, but i guess you can leave the scales on, serve it skin down and the flesh will come off the skin as you eat it -- similar to redfish.  We leave the scales on the redfish and serve skin side down..

sticks88

That looks sooo good.