Name: Aura Restaurant & Lounges Blackened Red Trout Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Creole
Ingredients: 4 pieces red trout fillets (skin-on, about 6–7 oz / 170–200 g each); 2 tbs olive oil (for brushing); 2 tbs unsalted butter (melted, optional for finishing); 4 pieces lemon wedges (for serving); 2 tbs paprika; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp cayenne pepper; 1 tsp ground black pepper; 1 tsp kosher salt; 1.5 cups Israeli (pearl) couscous; 1.5 cups chicken or vegetable stock (hot); 1 tbs olive oil; 1 piece small yellow onion (finely diced); 0.5 piece red bell pepper (finely diced); 1 stalk celery stalk (finely diced); 1 clove garlic (minced); 1 tsp Creole seasoning; 2 tbs parsley (chopped); 1 tbs butter; 1 cup fresh pineapple (small dice); 2 tbs red onion (finely diced); 0.5 piece jalapeño (seeded and minced); 2 tbs fresh cilantro (chopped); 2 tbs lime juice (fresh); 1 tsp olive oil; 0.5 tsp salt

Method

Blackening Spice

In a small bowl whisk together paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne, black pepper, and kosher salt until evenly combined. Set aside.

Basil Oil

Place basil leaves, extra-virgin olive oil, lemon zest, and salt in a blender or tall container.

Blend

Blend on high until the mixture is bright green and smooth, about 20–30 seconds. If necessary, stop and scrape sides once. For a thinner oil, add 1–2 tsp more olive oil.

Strain through a fine-mesh sieve or chinois into a small container to remove larger solids for a silky basil oil. Refrigerate until ready to use; bring to room temperature before drizzling.

Pineapple Salsa

In a medium bowl combine the diced pineapple, red onion, minced jalapeño, chopped cilantro, lime juice, olive oil, salt, and black pepper.

Mix and Rest

Taste and adjust seasoning — add more lime for brightness or a pinch more salt if needed. Cover and refrigerate to let flavors meld while you prepare couscous and fish (at least 10–15 minutes).

Creole Couscous

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add diced onion, red bell pepper, and celery. Sauté until softened, 4–5 minutes.

Add minced garlic and cook 30 seconds until fragrant.

Add the Israeli couscous and toast, stirring, for 2–3 minutes until lightly golden.

Pour in the hot stock, add Creole seasoning and a pinch of salt. Bring to a gentle simmer, cover, and reduce heat to low. Cook until couscous is tender, about 8–10 minutes (follow package timing).

Remove from heat, stir in butter and chopped parsley. Fluff with a fork and keep warm.

Fish - Blackened Red Trout

Pat the trout fillets dry with paper towels. Lightly brush both sides of each fillet with olive oil. This helps the spice adhere and promotes good sear.

Generously sprinkle the blackening spice on the flesh side of each fillet, pressing gently to adhere. Season the skin side lightly with salt and a little black pepper.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add a thin film of oil and swirl to coat. The pan should be smoking slightly but not burning.

Place fillets in the pan, spice-side down first. Cook without moving for 2–3 minutes until a dark crust forms and the spices are aromatic.

Sear and Finish

Carefully flip the fillets and cook skin-side down for 1.5–3 minutes, depending on thickness, until the fish flakes easily and reaches an internal temperature of 125–130°F (52–54°C) for medium. If using butter, brush melted butter over the fillets in the final 30 seconds.

Transfer fillets to a warm plate and rest 2 minutes. Squeeze a little lemon over each fillet.

To serve: spoon a bed of creole couscous on each plate, place a blackened trout fillet on top, add 2–3 tablespoons pineapple salsa alongside or over the fish, and finish with a generous drizzle (about 1 tsp) of basil oil and a lemon wedge.