Blackened Trout With Escovitch Recipes

Steps:

• Heat the oil in a deep-fryer or cast-iron skillet to 350 degrees F.
• Score the fish on both sides with a knife. Sprinkle inside and out with the Seafood Spice Rub. Coat in batter if using (see Cook's Note).
• Fry the fish until the skin, or batter, is crispy, 10 to 12 minutes.
• Serve with Escovitch Dressing.
• In a food processor, pulse together the pimento seeds, adobo, paprika, garlic powder, onion powder, cayenne, salt, black pepper and white pepper. Add the olive oil and process until the mixture has a deep red color, about 45 seconds.
• Combine the vinegar and 3 cups water in a saucepan. Add the sugar, pimento seeds and 1 tablespoon salt. Bring to a boil and cook for 5 minutes. Add the carrots, onions, peppers and thyme. Remove the pan from the heat and let the vegetables cook slightly in the hot liquid (they should still be firm).

Steps:

• Preheat large, heavy skillet until very hot.
• Combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, and oregano in a small bowl.Then place it in a shallow plate that's big enough to roll the fish inches.
• Dip fillets in melted butter, then in seasoning mixture, and place in hot skillet and cook 2-5 minutes on each side until blackened.
• reheat melted butter to a simmer, and pour in small bowls to use for dipping.

Steps:

• Make the fish: Set the fish on a paper towel-lined baking sheet. Rub the cut lime all over the fish. Let the fish drain on the paper towels, then pat thoroughly dry.
• In a small bowl, combine the salt, black pepper, garlic powder, onion powder and ground allspice, if using. Take two-thirds of this seasoning and rub it all over the fish. If using thicker fillets, cut small slits on both sides and rub the seasoning into the slits. In a shallow dish, mix the remaining seasoning with the flour for dusting the fish later.
• Heat a large skillet over medium-high. Add 1/2 inch of oil, just enough to fry one side of the fish at a time. (The fish should not be submerged in oil.) Add the garlic to the skillet, along with the chiles and whole allspice berries, if using.
• Lightly coat the fish on both sides with the seasoned flour, shaking off any excess. When the oil is hot, carefully lay the fish in the pan skin side down, making sure to leave space between the fillets and working in batches if needed. Let cook for 2 to 3 minutes, then turn the fish over and cook for another 2 to 3 minutes, until the skin is crispy. The fish should be cooked only about 80 percent of the way through, as the residual heat will continue to cook it after it's removed from the pan.
• Set the cooked fish skin side up in a large rimmed dish that can fit all the fish without any overlap. Keep the dish close to the stove.
• Make the topping: Pour all the oil and solids in the skillet into a bowl or measuring cup. Add 1 tablespoon of that oil to the skillet (discard the rest) and heat over medium-low. Add the onion, carrot, chayote, Scotch bonnets and allspice berries, if using. Cook, stirring often, for 2 to 3 minutes. Don't let the vegetables get too soft; they should still have a little bite to them.
• Raise the heat to high, and add the vinegar and chopped raisins, if using. Working quickly before the vinegar reduces completely, swirl the pan to tumble together the ingredients and then carefully pour the hot bubbling mixture evenly over the fish. It should not swamp the fish, but reach only about a quarter of the way up the sides. Immediately and tightly cover the dish with foil.
• Leave the dish on the counter out of direct sunlight for at least an hour or up to 12 hours, so the fish has time to absorb all the flavors. (It gets better the longer it sits.) Do not refrigerate before serving: The fish is meant to be eaten at room temperature. Serve with the bread for mopping up the sauce. Leftovers may be refrigerated overnight and gently reheated in a pan over low heat to loosen the sauce.

Steps:

• Bring a small pot of salted water to a boil, add the onions, cook for 1 minute and drain well. Transfer to a bowl.
• Combine the vinegar, sugar, salt and pepper in a small saucepan and bring to a boil. Cook until the sugar is dissolved, about 2 minutes. Remove from the heat, let cool slightly then pour the mixture over the onions. Cover and refrigerate for at least 4 hours. Stir in thyme before serving.
• Put the orange juice in a medium nonreactive saucepan and bring to a boil. Using a paring knife, make a small slit in the center of the habanero and add to the orange juice along with the allspice berries. Cook until thickened and reduced to about 1 cup. Strain into a bowl and let cool slightly. Add the zest and vinegar and season with salt, pepper and honey, to taste, if needed.
• Combine the oil and basil in a blender and blend for 2 minutes. Strain into a bowl and season with salt and pepper.
• Whisk together the flour, salt, pepper and enough water to make a batter with the consistency of crepe batter. Let sit 5 minutes.
• Heat 2-inches of oil in a medium high-sided saute pan over high heat until it begins to shimmer. Put the flour in a large shallow bowl and season with salt and pepper. Season the fish with salt and pepper and dredged lightly in the flour, tapping off excess. Dip the fish in the batter and let excess drip off. Fry until golden brown. Drain on paper towels. Transfer to a platter, drizzle with the vinegar sauce and basil oil and top with some of the pickled red onions. Garnish with basil leaves.

Steps:

• Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add the celery and scallion whites and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the garlic and 1 teaspoon each Cajun seasoning and brown sugar and cook, stirring, 30 seconds. Add the beans, tomatoes and 3/4 cup water; bring to a simmer and cook until the liquid is slightly reduced, 10 to 12 minutes.
• Stir in the kale and cook until tender, about 5 minutes. Add the scallion greens and a few dashes of hot sauce.
• Meanwhile, mix the remaining 1 1/2 teaspoons each Cajun seasoning and brown sugar and sprinkle on the flesh side of each fish fillet. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat; add 2 fillets, seasoned-side down, and cook, undisturbed, until blackened on the bottom, 3 to 4 minutes. Carefully turn the fillets and cook until opaque, about 1 more minute. Transfer to plates. Repeat with the remaining 1/2 tablespoon oil and 2 fish fillets. Serve with the kale and lemon wedges.

Steps:

• Fillet the trout(fresh or thawed) about 25 mm thick (1-1/2").
• Don't be afraid to substitute halibut, perch, shrimp, or any firm-fleshed seafood or fish for the char.
• Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat.
• Add Cajun spice and heat thoroughly.
• Place fillets in pan.
• Squeeze juice of one lemon into pan.
• Cook fish for about 5 minutes on each side.
• Serve with remaining lemon wedges and pan drippings.

Steps:

• Prepare the fish: In a small bowl, whisk together the sweet paprika, black pepper, thyme, oregano, garlic powder, salt and cayenne. Pat the fish fillets dry, then sprinkle enough seasoning over both sides of the fillets to completely coat. Reserve remaining seasoning for another use. Allow the fish to sit for 15 minutes at room temperature.
• While the fish sits, make the cheese grits: Bring the chicken stock and salt to a boil in a large saucepan over high. Add the grits while whisking and reduce heat to maintain a simmer. Allow the grits to thicken, about 5 minutes or so, then stir in the milk, butter and cheese. Season with black pepper and more salt to taste. Keep over the lowest heat possible until ready to serve.
• Meanwhile, cook the fish: Heat a large cast-iron skillet with the olive oil and butter over medium-high. Add the fish fillets, and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.
• Divide the grits among serving dishes and nestle the fish on top. Garnish the grits with more shredded cheese and the whole dish with the scallions. Serve immediately with lemon wedges for squeezing over the fish.