Go Back
Print

Blackened Steelhead Trout

A bold, seasoned trout with a crusty sear and juicy inside.
Prep Time7 minutes
Cook Time8 minutes
Servings4
Calories: 310kcal

Ingredients

  • 4 steelhead trout fillets skin-on (about 5–6 oz each)
  • 1 –2 tablespoons neutral oil vegetable or canola
  • 1 tablespoon regular paprika
  • ½ teaspoon smoked paprika
  • 1½ teaspoons granulated garlic
  • 1½ teaspoons granulated onion
  • 1 teaspoon cayenne pepper
  • ½ teaspoon dried thyme crushed
  • ½ teaspoon dried oregano crushed
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper
  • 2 to 2½ teaspoons salt
  • ½ teaspoon sugar or brown sugar
  • ¼ to ½ teaspoon crushed fennel seeds
  • Lemon wedges for serving
  • Fresh parsley or green onion optional for garnish

Instructions

  • Pat fish dry and let sit at room temp while mixing seasoning.
  • Combine all spices, herbs, sugar, and crushed fennel seeds in a small bowl.
  • Rub each fillet with oil and coat flesh side with seasoning.
  • Heat a cast iron skillet until smoking hot.
  • Place fish skin-side down, cook for 3–4 minutes, then flip and cook 2–3 minutes until blackened and cooked through.
  • Serve hot with lemon wedges and garnish, if using.

Notes

Make sure your skillet is hot enough to sear. Adjust cayenne for heat. This seasoning blend also works great on salmon. Also is great with or without a lemon sauce.