Blackened Trout with Creole Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

22 g
504 mg
16 g
15 g
3 g
71 mg

Creole Sauce
1 red bell pepper, diced
1 sm red onion, diced
1 Tbsp minced garlic
1½ tsp extra-virgin olive oil
1½ tsp each chopped, fresh basil, thyme and oregano
Pinch red chili flakes
Pinch freshly ground black pepper
1½ tsps Blackening Spice
1½ tsp Old Bay seasoning
3 cups canned diced tomatoes
1½ tsp Worcestershire sauce
1½ tsp cane sugar
2 Tbsp chopped, fresh parsley
Dash liquid smoke
Pinch sea salt

4 4-oz trout fillets
4 tsp Blackening Spice
4 tsp extra-virgin olive oil
4 Grits Cakes

  1. In a large saucepan, sauté peppers, onions and garlic in olive oil over medium heat until soft, about 3 minutes. Add herbs and spices and sauté additional 2 to 3 minutes, or until mixture becomes aromatic. Add tomatoes and bring to a boil. Simmer for 15 minutes. Add remaining ingredients for sauce and continue to cook for 5 more minutes.
  2. Coat each fish fillet with ½ teaspoon blackening spice on each side. Place olive oil in a large sauté pan and sear fish over medium heat until done, about 3 to 5 minutes on each side.
  3. Serve 1 fish fillet with 1 Grits Cake and ½ cup Creole sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.