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Shmolts Blackened Rainbow trout
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Bob Isherwood (Pennsyvania Culinary student)


  • 1 fillet of rainbow trout
  • 2 cups (475 ml) oil (any kind will do) - more or less to coat or cover the fish.
  • 1 Tbsp (15 ml) salt
  • 1 Tbsp (15 ml) pepper
  • 3 Tbsp (45 ml) Paul Prudhomme's seafood magic (optional) (Another herb or spice such as dill or tarragon works well)
  • 1 Tsp (5 ml) minced garlic
  • 1/4 cup (60 ml) lemon juice
  • salt and pepper to taste
  • butter
  • lemon
  • Mix oil, salt, pepper, herb or spice, garlic and lemon juice to make marinade.
  • Put the trout in the marinade. Let sit at least 1 hour (1 day recommended).
  • Season fillet with salt and pepper on both sides.
  • Cook fillet in a very hot iron skillet, skin side down first.
  • When skin side is at desired color flip it over.
  • When second side is done, finish the fillet in oven with desired amount of butter.
  • Serve by squeezing lemon over it and sprinkling a small amount of fresh herbs.

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