This West Indian dish may be on the lighter side, but it’s definitely not lacking in flavor. Instead of frying the trout, I like to rub it with a homemade blackening seasoning and then top it with pickled peppers, carrots and onions.
| Level: | Easy |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 cup white vinegar
- 2 teaspoons Caribbean all-purpose seasoning
- 2 teaspoons sugar
- 1 teaspoon whole allspice (pimiento berries)
- 1 teaspoon kosher salt
- 6 sprigs fresh thyme
- 2 cloves garlic, minced
- Juice of 1/2 lime (about 4 teaspoons)
- 2 carrots, julienned (about 1 1/4 cups)
- 1 large white onion, thinly sliced (2 cups)
- 1 green bell pepper, julienned (about 1 cup)
- 1 red bell pepper, julienned (about 1 cup)
- 1 Scotch bonnet pepper, halved and seeded
- 2 1/2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 3/4 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 4 trout fillets (about 2 pounds)
- 1/4 cup (4 tablespoons) unsalted butter
Instructions
- Make the escovitch: Combine the vinegar, all-purpose seasoning, sugar, allspice, salt, thyme sprigs, garlic, lime juice and 1/3 cup water in a large saucepan and bring to a boil over medium-high heat. Stir until the sugar and salt dissolve. Add the carrots, onion, bell peppers and Scotch bonnet and cook until the vegetables become slightly tender, about 10 minutes. Remove from the heat and set aside. (Remove the Scotch bonnet before serving.)
- For the trout: Combine the garlic powder, smoked paprika, salt, black pepper, thyme, onion powder, oregano and cayenne pepper in a small bowl. Coat each piece of trout with the blackening seasoning. Heat half of the butter in a large skillet over medium-high heat until almost smoking. Add two trout fillets to the skillet and cook until the fish is browned and flakes with a fork, about 3 minutes on each side. Repeat with the remaining butter and trout. Spoon the escovitch on top of each fish fillet before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 534 |
| Total Fat | 26 g |
| Saturated Fat | 11 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 48 g |
| Cholesterol | 164 mg |
| Sodium | 1242 mg |
| Serving Size | 1 of 4 servings |
| Calories | 534 |
| Total Fat | 26 g |
| Saturated Fat | 11 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 48 g |
| Cholesterol | 164 mg |
| Sodium | 1242 mg |
Reviews
This was delicious!! The trout is a great substitute for fried red snapper… so healthy! I served with cilantro lime rice… was beyond! Love Miss Brown