Kc Trout Recipe
Topped with Cajun garlic butter; served with red rice and steamed broccoli
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Ingredients
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Trout with Cajun Garlic Butter
Red Rice
Steamed Broccoli
Method
Trout with Cajun Garlic Butter
Prepare the fish
Pat trout fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1 tsp black pepper, concentrating a little more seasoning on the flesh side.
Make Cajun garlic butter
In a small saucepan over low heat, melt 4 tbs unsalted butter. Add minced garlic (4 cloves) and 1 tbs Cajun seasoning. Cook gently 1–2 minutes until fragrant (do not brown the garlic). Stir in 1 tbs lemon juice and 1 tbs chopped fresh parsley. Keep warm over lowest heat.
Pan-sear the trout
Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Place trout fillets skin-side down and press gently for 15 seconds to prevent curling. Cook skin-side down until skin is crisp and edges opaque, 4–5 minutes depending on thickness. Flip carefully and cook 1–2 minutes more until just cooked through (internal temperature ~ 125–130°F / 52–54°C) or to desired doneness.
Red Rice
Rinse 1 cup rice under cold water until runoff is mostly clear to remove excess starch; drain.
Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Add 1/2 small chopped onion and 1/4 green bell pepper and sauté 3–4 minutes until softened. Add 1 minced garlic clove and sauté 30 seconds more.
Stir in the rinsed rice and toast 1–2 minutes, coating grains with oil. Add 1/2 cup tomato sauce (or crushed tomatoes), 2 cups chicken or vegetable stock, 3/4 tsp salt, and 1/2 tsp paprika. Bring to a gentle boil.
Reduce heat to low, cover, and simmer 18–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.
Steamed Broccoli
Place 1 cup water in a pot fitted with a steamer basket and bring to a boil. Add 3 cups broccoli florets to the basket, cover, and steam 4–6 minutes until bright green and tender-crisp.