Blackened Trout
Ingredients
- 1 EA – Portico Butterfly Trout Fillet, 8 Oz.
- 1 TBLS Imperial Blackened Redfish Seasoning
- 1 Oz. Arrezzio Classic Olive Oil
- 2 TBLS Butter
- 5 Oz Sautéed Brussels Sprouts, shaved
- 1 Oz. Parmesan Cheese, 1 Oz. Olive Oil, 1 Oz. Lemon Juice
- Salt And Pepper; To Taste
- 6 Oz Wild or Brown Rice Pilaf
- Canoe Brand fully cooked Wild Rice, Butter, Diced Carrots
- Diced Celery, Diced Red Pepper, Spring Onion
- ½ Cup Tri-Colored Tomatoes, halved
Directions
1. Heat up a large skillet over high heat with the olive oil. Add 2 TBLS Butter.
2. Pat Trout fillets dry and then season generously with Imperial Blackened seasoning.
3. Add the Trout to the pan with the skin side up and sear for about 4-6 minutes.
4. Flip the fish and cook on the skin side for another 3-4 minutes, or until it reaches 145°F Min. internal temperature.
5. While the fish is cooking, add the Shaved Brussels sprouts to another hot pan with a drizzle of Olive oil. Sauté for 3-4 minutes. Add an ounce of grated Parmesan cheese and caramelize. Remove from the pan and squeeze a lemon wedge over the top.
6. Add the tomatoes to the same pan and cook a few minutes until blistered.
7. Plate the sautéed Brussels, tomatoes, and heated wild rice pilaf.
8. Remove the Trout from the pan and place over the top. Garnish as desired.