Blackened Trout

This started because of Jersey sweet white corn. Yep, the trout was just an afterthought. It’s the first batch of corn this year in our area and Chris was really excited to make me try one of Jersey’s famous veggies. I’ve been trying to eat healthy lately (I feel like I’m 4 tons overweight!) so I figured that seared fresh fish is the way to go.

C husked the corn outdoors because he didn’t want to make a mess in the kitchen. Speaking of outdoors, our garden has been really useful. We now have a wealth of flowers — seriously, these things are fighting each other for space — including 4-inch wide roses like this yellow sunsprite I used as a centerpiece:

The herb garden made sure that I will never use dried herbs again. If you’re ever in the southwest New Jersey area, I recommend visiting Michael William Florist and Greenhouse. Their wide range of herbs and vegetables sell for 95 cents each and their lovely flowers are inexpensive, too.

Before I start rambling on about how much I enjoyed gardening for the first time, I better show you the recipe. 😀

Blackened Trout

Serves 2

2 large pieces of filleted trout, preferably with skin on — you may also use other flavorful fish like salmon, tuna or swordfish
1/2 teaspoon sea salt
4 chives stalks, cut in 1 inch pieces
8 tarragon leaves
2 cloves of garlic, sliced
Lots of freshly ground black pepper

• Over medium heat, preheat a skillet with the lid on for 3-4 minutes just before you prepare the fish.
• Rub sea salt into the fish steaks and cover entirely with ground black pepper. Cut little slits in the fish and insert the herbs and garlic.
• Lower the heat to simmer and place the steaks in. Cover and cook for 15-20 minutes or until the bottom half  is visibly cooked. Very carefully flip each steak over; take care as it can easily fall apart. The skin will slide off easily at this point. Sear for an additional 5 minutes before serving it right side up with your side dish of choice.

[print recipe]