Blackened Trout Fillets with Sweet Tomato and Preserved Lemon Relish

(from koshka’s recipe box)

Whisk together a few spices to make your own blackening spice for trout fillets, and then cook the fish in a flash in your cast iron skillet. A sweet and tangy relish complements the mild flavor of the trout. Look for lemons preserved in a salt and lemon juice mixture in the international grocery section.


Serves 4 people

Categories: cast iron, fish, grill


  • * 1 pound Roma tomatoes, seeded and diced (about 21/2 cups)
  • * 1 clove garlic, finely chopped
  • * 2 tablespoons finely chopped preserved lemon peel
  • * 1/4 cup raisins
  • * 2 tablespoons red wine vinegar
  • * 2 tablespoons sugar
  • * 1 tablespoon paprika
  • * 1 teaspoon dried thyme
  • * 1 teaspoon dry mustard powder
  • * 1/2 teaspoon cayenne, to taste
  • * 1 teaspoon salt
  • * 1/4 teaspoon ground black pepper
  • * 4 trout fillets
  • * 2 teaspoons butter, divided


  1. To make the relish, combine the tomatoes, garlic, preserved lemon peel, raisins, vinegar and sugar in a small saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes. Uncover, raise heat to medium and cook 15 minutes longer, until almost all of the liquid has evaporated. Remove pan from heat and set aside.

  2. Put paprika, thyme, mustard powder, cayenne, salt and black pepper in a small mixing bowl. Stir with a fork until well combined. Transfer spice mixture to a plate. Rinse trout fillets and pat dry.

  3. Heat a large cast iron skillet over high heat. Dredge flesh side of fillets in spice mixture and shake off excess. Place fish in a single layer on a clean plate. Melt 1 teaspoon butter in the preheated skillet, swirling to coat the bottom. Immediately place two fillets in skillet, flesh side down, and cook for two minutes. Turn and continue to cook until skin is crispy and trout is firm to the touch, about 5 minutes. Repeat with remaining butter and trout fillets. Serve with tomato relish.

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