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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.