Blackened Trout and Wild Rice Fricassee

By Darryl Payne, Jr. – April 30, 2017
Photography by Weston Carls


Blackened Trout

4 oz. trout fillet 
1 Tbsp. Blackening Seasoning (we used Hardcore Carnivore)

How to Make It

1. Completely cover the flesh of the fish in the seasoning and place this side down first on a hot skillet over medium-high heat. Cook for 2-3 minutes then flip and repeat. 

*Pro tip: Score the skin side of the fish to reduce the shrivel that happens from contacts with the heat. 

Corn Salad

2 ears whole corn, roasted
4 Tbsp. Greek yogurt
1 cup parmesan cheese, grated
1 jalapeño, deseeded and diced small
1 cup green onions, sliced thin
1 cup cilantro, rough chop
1 lime, juiced
Salt and pepper for taste

After the corn is roasted, cut the corn from the cob and add to a mixing bowl with the remainder of the ingredients. Combine and enjoy it warm.  

Wild Rice Fricassee

2 Tbsp. olive oil
2 Tbsp. flour
2 cups vegetable broth
1/2 cup wild rice, cooked
1 small sweet potato, diced and roasted
1 cup frozen corn
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp garlic powder
1 tsp onion powder
Salt and pepper for taste

How to Make It

1. First, make a blonde, or golden, roux by constantly whisking the oil and flour on a medium heat. Add the veggie broth and allow to thicken slightly. 

2. One at a time, mix in the wild rice, sweet potato and frozen corn. 

3. Add all of the seasonings and allow to simmer for 10 minutes. Serve with the blackened trout over it and a generous spoonful of the corn salad to top it off.


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