{"id":1235,"date":"2022-06-08T15:26:59","date_gmt":"2022-06-08T15:26:59","guid":{"rendered":"https:\/\/prisedujour.com\/?p=1235"},"modified":"2022-06-08T15:27:08","modified_gmt":"2022-06-08T15:27:08","slug":"the-blackened-lake-trout-with-fresh-pico-de-gallo","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2022\/06\/08\/the-blackened-lake-trout-with-fresh-pico-de-gallo\/","title":{"rendered":"Le touladi \u00e0 la cajun avec au pico de gallo frais"},"content":{"rendered":"\n

This recipe is perfect for BBQ trout fillets. It has a spicy tone to it, but still let the freshness of the fish come through.<\/p>\n\n\n

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The Blackened Lake Trout with Fresh Pico de Gallo<\/h2>Cuisine: Mexican, American, Fusion<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

20<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    2 trout fillets, 1 lb each, deboned with skin still on<\/span><\/p><\/li>

  • <\/span>

    1 tsp of vegetable oil <\/span><\/p><\/li>

  • <\/span>

    1 lemon, cut in quarters<\/span><\/p><\/li>

  • Blackened rub<\/strong><\/li>
  • <\/span>

    1\/4 tsp of salt<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of paprika (ideally, smoked paprika)<\/em><\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of chili powder<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of dried oregano<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of garlic powder<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of cayenne powder<\/span><\/p><\/li>

  • Pico de gallo (or replace with salsa)<\/em><\/strong><\/li>
  • <\/span>

    1 large tomato, seeds removed and cut into small cubes<\/span><\/p><\/li>

  • <\/span>

    1\/2 onion, finely diced<\/span><\/p><\/li>

  • <\/span>

    1\/2 bell pepper, finely diced (optional)<\/em><\/span><\/p><\/li>

  • <\/span>

    juice of 1 lime<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of olive oil<\/span><\/p><\/li>

  • <\/span>

    Salt and pepper to taste<\/span><\/p><\/li>

  • <\/span>

    a pinch of dried chilli flakes (or to taste)<\/em><\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Turn your BBQ element to medium-high (or for the stove top option: heat a large skillet under medium-high heat)<\/em>. Make the Pico de gallo by mixing all the ingredients of the Pico de gallo and reserve in the refrigerator.<\/li>
    • Pat dry the trout fillets with paper towels. Make the Blackened rub by mixing all the ingredients of the Blackened rub. Apply the rub generously on the meat side of the trout fillets.<\/li>
    • When the BBQ is hot, rub the grill with the vegetable oil and add the fish skin side down. Cook until the sides are cooked to 2\/3 of the fish, 3-4 minutes depending on size of fish. Flip the fish and cook until about 50% of the rub has lightly blackened, 2-4 minutes depending on your BBQ. (for the stove top option: add 1 tsp of oil in the skillet and follow the same steps)<\/em><\/li>
    • The blackened lake trout fillets are now done. Serve the fillets with a couple of tbsp of Pico de gallo. Suggested sides: grilled vegetables, rice, fries.<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The trout fillet can be replaced with grocery bought salmon or trout fillet. White-fleshed fish can also be used for this recipe such as halibut, tilapia, turbot, etc.<\/li>
      • The trout fillet can be replaced with fillets from any salmonids such as lake trout, rainbow trout, brook trout, atlantic salmon, chinook salmon, pink salmon, to name a few. White-fleshed fish can also be used for this recipe such as bass, pike, burbot, crappie, whitefish, perch, etc.<\/li><\/ul>\n\t\t\t\t<\/div>