Blackened Trout with Chorizo Beans, and Garlic Broccoli
Trout blackened with paprika, chilies, cumin, and other spices sitting on a bed of crunchy broccoli tossed in garlic sauce and pinto beans with smokey soy chorizo, peppers, tomatoes, and the same spices.
Servings 4
Calories: 524.88kcal
Ingredients
Cajun Inspired Seasoning Blend
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper chili flakes
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground mustard
- ¼ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Fish Prep
- 2 tablespoons olive oil
- 16 ounces rainbow trout fish fillets
Broccoli Prep
- 2 cups broccoli
- 2 tablespoons of olive oil
- 6 garlic cloves
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Spicy Chorizo Beans
- ½ cup onion small diced
- ¼ cup celery small diced
- ¼ cup carrot small diced
- 2 garlic cloves garlic pressed or minced
- 2 teaspoons tomato paste
- 4 ounces soy chorizo remove the casing
- 1 cup of cooked pinto beans
- 1 cup tomatoes medium diced
- ¼ cup red bell pepper small diced
- ¼ cup vegetable broth
Sides and Garnishes
- 2 cups cooked brown basmati rice
- ½ tablespoon chopped parsley
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Spice Blend: In a small mixing bowl, combine the paprika, chili flakes, cumin, garlic powder, onion powder, mustard, thyme, oregano, salt, and pepper and set aside.
- Prep the Fish: Pat dry both sides of each fish fillet with a paper towel. Then brush some oil onto the flesh side, sprinkle one teaspoon of the spice blend evenly on, and set aside.
- Prepare the Broccoli: Cook the broccoli in a steamer or pot with boiling water for 2 minutes, drain, and set aside.
- Heat a medium saute pan on medium heat with oil, add the garlic and cook til tender. Then toss in the steamed broccoli, salt, and pepper. Remove them from the pan, and set aside in a medium holding tray.
- Sear the Fish: Wipe the pan clean, place it back on the stove, and increase the heat to medium-high. Heat the oil, almost to smoking.
- Slowly place the seasoned side of the fish in the pan away from you to prevent oil splatter. Then brown the fish evenly for about 1 to 2 minutes, flip, then cook for another 1 to 2 minutes.
- Remove the fish and set it aside in the holding tray next to the stove.
- Make the Beans: Reduce the heat to medium and oil to the pan. Then saute the onions, celery, and carrots until the vegetables are halfway tender.
- Add the garlic, tomato paste, and 2 teaspoons of the spice blend, combine well, and brown.
- Add the crumbled chorizo, beans, tomatoes, and bell peppers. Then combine well and allow the tomatoes to cook and break down a little.
- Add the broth, reduce the heat to just a bit under medium, cover, and allow the beans to simmer. When the sauce has thickened, remove from the heat.
- Serve: Plate the rice, chorizo beans, and broccoli first. Then, place the fish fillet on top with blackened side up and garnish with chopped parsley.
Video
Nutrition
Calories: 524.88kcal | Carbohydrates: 52.2g | Protein: 36.41g | Fat: 23.18g | Saturated Fat: 3.62g | Cholesterol: 66.91mg | Sodium: 918.7mg | Fiber: 12.8g | Sugar: 4.84g
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