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Mac's Favorite - Blackened Trout


  • 4 Rainbow Trout fillets, approx 8 oz. each

  • 4-5 tsp. unsalted or clarified butter

  • 1 clove garlic, crushed

  • 1/4 tsp. cayenne

  • 1 1/2 tsp. each white and black pepper

  • 1 1/2 tsp. paprika

  • 1/2 tsp. salt

  • 2 tsp. Italian mix herbs

  • For a less spicy version, omit cayenne.

Illustrated Dinner


Heat a large cast iron skillet over high heat, for 5-10 minutes until hot. Dip fillets in melted butter and crushed garlic mix, then in dry spice mix until filets are evenly coated. Turn on the hood fan and drop filets one at a time meat side down in the pan, so it won't cool too much. Drizzle a little butter on top and shake pan to avoid sticking 
Cook 2-3 minutes, then flip and cook another 1-2 min. Don't overcook! Squeeze on a little fresh lemon and serve. 
Works equally well for all kinds of fish (and other meats). Add about 2 min. cooking time per extra 1/2" of thickness.

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