Cajun Blackened Seasoning was originally invented to go with fish. In particular Red Fish which was native to Louisiana. Whilst we’ve kept a nod to tradition in this recipe, we have given it a little BBQ twist. Instead of the traditional smoky, skillet cooking, we’ve baked ours directly over the coals on Cedar planks (see notes). We’ve used beautiful, sustainable British trout for this recipe, making it light in texture yet punchy in flavour. This dish delivers bold flavour and eye-catching presentation, transporting your customers to New Orleans – perfect for seasonal menus or outdoor service features.
Click here to discover the range of recipes Sam & Shauna AKA @samandshaunaofficial and @hangfirebbq have created using Schwartz’s Blackened Cajun Seasoning.
Ingredients
Serves 2
- 1 x 500 g skin-on fillets of British Trout
- 50 g Schwartz Blackened Cajun Seasoning
- 30 g melted, unsalted butter
- 1 lemon, halved
- Additional equipment: 1 cedar plank
Procedure
- Start by soaking your cedar plank in cold water for at least 1hr before using. You’ll want to do this so it doesn’t immediately catch alight when placing directly over the coals. Smouldering is fine, this is where the subtle wood flavour is imparted into the fish.
- Prepare your BBQ for direct cooking (cooking directly over the coals). You’ll want a medium-high heat.
- Brush the fillets liberally with the melted butter, then heavily season the trout fillets all over with the Blackened Cajun Seasoning.
- Cook until the fillets reach 53 °c internal temperature using an instant read thermometer. While your trout is cooking, cut the lemon in half and char the cut side over the coals.
- Remove with a fish slice from the cedar plans and serve with the charred lemon.
CHEF’s TIP
!
Pair the seasoned trout with a bright citrus vinaigrette or fresh herb salsa to balance the smoky, spicy notes and add a fresh contrast on the plate.
- Recipe type: Find Your Flavour
- Prep time: 10
- Total time: 25
