INGREDIENTS

For the Fish

  • 6 Tablespoons Blackening Seasoning
  • 2 Tablespoons Vegetable Oil
  • 4- 8 oz. portions Steelhead Trout

For the Remoulade

  • 1 cup Mayonnaise
  • 2 Tablespoons Whole Grain Mustard
  • 1 Tablespoon Paprika
  • 2 Tablespoons Gherkin Pickles, chopped
  • 1 Tablespoon fresh Parsley, chopped

DIRECTIONS

  1. Heat the oil in a large skillet over medium-high heat until almost smoking. Coat each trout portion well with the blackening seasoning and place the fish into the skillet. Cook for 4 to 5 minutes on each side, or until charred. .
  2. For the remoulade, combine the mayonnaise, mustard, paprika, gherkins and parsley in a mixing bowl. Cover with plastic wrap and refrigerate for at least 1 hour.
  3. Transfer to a serving dish and serve with the remoulade.

FISH USED IN THIS RECIPE

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