Fresh blackened speckled trout

chupacabra · May 2015

A couple of weeks ago I headed down to Steinhatchee, Fl to catch some reds and trout for a few days. We caught about 20 a day and considered the trip successful. Good times with good friends is about all you can ask for.

I was pretty excited to bring all the fish home for cooking. I've cooked a lot of fish over the years but I have never tried to blacken anything. I took a pack of the trout I filleted up and prepared to blacken last minute. Probably not your traditional way but I rubbed the trout down with olive oil and seasoned generously with DP Tsunami and added a little Tony Chachere's HOT to it. Once that was done I already had my cast iron in the egg and sitting at 475 dome temp. I added a little olive oil to the pan and put the fish in. A couple of minutes on each side and they were a done deal. The results were fantastic! Light and fluffy fish with a lot a flavor!