Home/Recipes/Blackened Trout Fillets with Sweet Tomato and Preserved Lemon Relish

Blackened Trout Fillets with Sweet Tomato and Preserved Lemon Relish

Name: Blackened Trout Fillets with Sweet Tomato and Preserved Lemon Relish
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 1 pound Roma tomatoes, seeded and diced (about 2 1/2 cups); 1 clove garlic, finely chopped; 2 tablespoons finely chopped preserved lemon peel; 1/4 cup raisins; 2 tablespoons red wine vinegar; 2 tablespoons sugar; 1 tablespoon paprika; 1 teaspoon dried thyme; 1 teaspoon powdered mustard; 1/2 teaspoon cayenne pepper; 1 teaspoon fine sea salt; 1/4 teaspoon ground black pepper; 4 trout fillets; 2 teaspoons unsalted butter, divided

Serves 4

Time 1 hr 10 min

Whisk together a few spices to make your own blackening spice for trout fillets, and then cook the fish in a flash in your cast iron skillet. A sweet and tangy relish complements the mild flavor of the trout. Look for lemons preserved in a salt and lemon juice mixture in the international grocery section.

Special Diets:

Gluten-Free

Wheat-Free

Ingredients

1 pound Roma tomatoes, seeded and diced (about 2 1/2 cups)
1 clove garlic, finely chopped
2 tablespoons finely chopped preserved lemon peel
1/4 cup raisins
2 tablespoons red wine vinegar
2 tablespoons sugar
1 tablespoon paprika
1 teaspoon dried thyme
1 teaspoon powdered mustard
1/2 teaspoon cayenne pepper
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
4 trout fillets
2 teaspoons unsalted butter, divided

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Method

To make the relish, combine tomatoes, garlic, preserved lemon peel, raisins, vinegar and sugar in a small saucepan.

Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.

Uncover, raise heat to medium and cook until almost all of the liquid has evaporated, about 15 minutes longer. Remove pan from heat and set aside.

Put paprika, thyme, powdered mustard, cayenne, salt and black pepper in a small mixing bowl.

Stir with a fork until well combined.

Transfer spice mixture to a plate.

Rinse trout fillets and pat dry.

Heat a large cast iron skillet over high heat.

Dredge flesh side of fillets in spice mixture and shake off excess.

Place fish in a single layer on a clean plate.

Melt 1 teaspoon butter in the preheated skillet, swirling to coat the bottom.

Immediately place two fillets in skillet, flesh side down, and cook for two minutes.

Turn and continue to cook until skin is crispy and trout is firm to the touch, about 5 minutes.

Repeat with remaining butter and trout fillets.

Serve with tomato relish.

Nutritional Info:

Per serving: 220 calories (70 from fat), 8g total fat, 2g saturated fat, 50mg cholesterol, 650mg sodium, 21g carbohydrates (3g dietary fiber, 9g sugar), 18g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

1 pound Roma tomatoes, seeded and diced (about 2 1/2 cups)
1 clove garlic, finely chopped
2 tablespoons finely chopped preserved lemon peel
1/4 cup raisins
2 tablespoons red wine vinegar
2 tablespoons sugar
1 tablespoon paprika
1 teaspoon dried thyme
1 teaspoon powdered mustard
1/2 teaspoon cayenne pepper
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
4 trout fillets
2 teaspoons unsalted butter, divided

Shop with Prime

Exclusively for Prime members in select ZIP codes.