Blackened Colorado Trout Recipe
Herb Oil, Vegetable succotash
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Ingredients
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Herb Oil
Vegetable Succotash
Trout
Method
Herb Oil Preparation
- 1
Blend the Herbs
In a food processor, combine fresh parsley, cilantro, dill, and garlic cloves. Pulse until finely chopped.
- 2
Add Olive Oil
With the processor running, slowly drizzle in olive oil until the mixture is smooth. Season with salt and black pepper to taste.
- 3
Store the Herb Oil
Transfer the herb oil to a jar and set aside, or keep refrigerated for up to a week.
Vegetable Succotash Preparation
- 4
Sauté the Aromatics
In a large skillet, melt butter over medium heat. Add diced red onion and cook until translucent, about 3-4 minutes.
- 5
Add Vegetables
Stir in fresh corn, red bell pepper, zucchini, yellow squash, and thyme. Season with salt and black pepper.
- 6
Cook Until Tender
Cook the mixture, stirring occasionally, for 8-10 minutes or until the vegetables are tender but still crisp.
Trout Preparation
- 7
Prepare the Trout
Pat the Colorado trout fillets dry with paper towels. Rub each fillet with olive oil and coat liberally with blackening seasoning.
- 8
Blacken the Trout
Heat a large skillet over high heat until it's smoking. Add the seasoned trout fillets and cook for 3-4 minutes on each side, until blackened and cooked through.
- 9
Serve
Serve the blackened trout hot with a generous drizzle of herb oil and a side of vegetable succotash. Garnish with lemon wedges.