Spicy smokey stewed soy chorizo and pintos beans with crunchy broccoli in a garlic sauce elevate this super easy one-pot blackened trout dish with a kick of paprika, chilies, and cumin.
Big Dog of All Spice Blends
Have you ever had blackened salmon? Well, you should try this Cajun-inspired blackened rainbow trout. This spicy seasoning blend recipe also goes great with both fish since they are oily with meaty, flaky flesh.
They can handle the big dog of all spice blends. Blackening the fish also enhanced the flavors of the smoked paprika and chili peppers. As a result, they complimented the fish perfectly using the same spice blend in the beans.
Additionally, the garlicky crunchy broccoli gave a good contrast to texture, making this combination excellent! This is also a great quick go-to dish using one pan for less mess in the kitchen.
Are you looking for more spicy fish recipes? Try the Chili Herb Crusted Rainbow Trout with Cannellini Beans, Spinach, Mushrooms, and Tomatoes with a Mediterranean twist. And for a more Caribbean vibe, check out the Spiced Salmon with Pepper Cabbage Slaw and Yellow Rice. But don't stop there. Let's travel to North Africa for this Maghrebian-inspired Roasted Harissa Salmon with Paprika Potatoes and Brussel Sprouts.
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The French Connection
Not only is the fish in this recipe a star, but the beans have a rich flavor that almost tastes like it was stewed for hours. You work hard, so you deserve a great, quick meal at the end of the day!
This is it! This blackened trout dish is inspired by Cajun and Louisiana Creole cooking methods with a tomato base sauce and the "holy trinity" of three vegetables: celery, onions, and bell peppers.
Mirepoix vs. the Holy Trinity
However, we kept it French, too, with the addition of carrots for a slight crunch in texture combination. Furthermore, if you didn’t already know, there is a huge French influence on Cajun and Louisiana Creole cooking, from the naming of the dishes to their cooking methods.
Compared to the Cajun and Louisiana Creole cooking methods, the French tradition is mirepoix, combining carrots, onion, and celery. I find that many international cuisines always start this way; for example, in Vietnamese cuisine, for stocks, they would use onion or scallions and ginger, also known as aromatics. But let's get into this blackened trout recipe!
Ingredients and Instructions
To begin with, make the spice blend recipe by combining paprika, chili flakes, cumin, garlic powder, onion powder, ground mustard, dried thyme, oregano, salt, and pepper. Then, use some of this spice blend to coat the flesh of the trout fillets with olive oil.
Usually, blackening requires high heat and searing the oil-wet rub on the meat in a skillet, leaving the center sometimes more on the medium rare side. However, for this blackened trout dish, you will use medium-high heat, brush the oil onto the fish, then sprinkle on the spices.
See the blackened trout recipe card for quantities.
Garlicky Crunchy Broccoli
Next, you will turn ordinary broccoli into some deliciously fun broccoli just by tossing it in garlic and olive oil. It is super easy! And trust me, it makes a huge difference.
After tossing the cooked broccoli in the oil, you will season it with salt and pepper. Pssst. If you want, sprinkle some of the spice seasoning blends on there. I also usually steam my broccoli florets to keep more nutrients and not lose them in the boiling water.
Alternatively, you can use either method of steaming or boiling it. Then, finish with salt and pepper.
See the blackened trout recipe card for quantities.
Beans, Beans, the Magical Fruit …
Finally, the beans! Inspired by Mexican ingredients, chorizo and pinto beans, and Cajun and Louisiana Creole cooking. After heating your pan with oil, add onions, celery, carrots, and garlic.
Cook that for a bit, then add your tomato paste and spice blend to give the sauce its rich red color. Then, add the chorizo, beans, tomatoes, and bell peppers. Additionally, the bell pepper was added at the end for texture reasons.
Finally, add the broth and simmer. Once most liquid has evaporated, plate up and serve with a side of cooked brown rice and a lemon wedge. After that, get fancy and garnish with some chopped fresh parsley.
See the blackened trout recipe card for quantities.
Instructions
A great kitchen tool is these color-coded flexible cutting boards from Fotuouzy. They are excellent for preventing cross-contamination when preparing raw meats, vegetables, and ready-to-eat foods.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there.
Substitutions
- Rainbow Trout - Use salmon as the best substitute. However, you can also try using tilapia, snapper, or flounder.
- Soy Chorizo - Try regular pork chorizo. Compared to soy chorizo, this pork sausage will be more firm in texture and can easily be small-diced.
- Spice Blend - To shorten the prep time, replace the blackened trout recipe's spice blend with your favorite Cajun or Creole blend.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Spicy Trout Bean Burrito - Use a large flour tortilla and add the blackened fish, beans mix, and rice.
- Blacken Fish Tacos - Try this with my spicy cabbage slaw on a small flour or corn tortillas.
Equipment
- Steamer - Used for steaming the broccoli. You can also boil it; just cook it for 2 to 3 minutes to maintain crispness.
- I used the Oster Stainless Steel Steamer. It comes in three parts. First, I fill the base with water, put the lid on, and boil the water. Then, add the vegetable to the basket and set aside.
- When the water is ready, I just add the basket. It's much better than adding the vegetables to the hot basket while steaming.
- Medium Saute Pan - Used for searing the fish, making the chorizo and beans, and sauteeing the broccoli. Because it's wide enough to saute and deep enough to simmer the beans like the All-Clad HA1 Hard Anodized Nonstick Sauté Pan with Lid.
- Medium Holding Tray - Used to hold the air-fried chicken. I suggest using a metal tray like the Nordic Ware Natural Aluminum Commercial Baker's Half Sheet Pan since it is the perfect size to place next to the stove to keep the ingredients warm.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place each side separately or for meal prep in the same shallow 2-inch container to cool down quickly. Then, store in an air-tight sealing container. In addition, the meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
Cooking tips
- Cross Contamination and Cutting Boards - Use color-coded cutting boards to prevent using the same boards for raw and ready-to-eat foods.
- Why a Fish Spatula? Its shape is thin and wide enough to deal with a delicate piece of fish compared to a regular flipping spatula that might be thicker, making it hard to get under the fish and narrow, breaking the fish.
- Save on Vegetable Prep - Some grocery stores may sell chopped onions, celery, carrots, and bell peppers. I have also seen it in the frozen and fresh produce sections.
- Steam or Boil Broccoli? I usually steam broccoli to help keep in the nutrients. However, you can boil the broccoli in slightly salted water. Importantly, this recipe's cooking time for broccoli is for a crunchy texture. Don't cook your broccoli for over 3 minutes.
- Garnishing with Herbs and Storage - You can prep a batch of chopped parsley to store in your fridge for up to four days. Always also prepare your garnishes ahead of time. First, use one or half a bunch of fresh herbs. Then, soak the parsley with the stems in water. Learn more using a salad spinner to clean and dry herbs. To store, place leftovers in an air-tight container with a paper towel folded lining the bottom of the container and pour the chopped herbs on top.
Frequently Asked Questions
The term “Cajun” has a long and interesting origin. That is to say, these French settlers originated in Arcadia, a French colony in Canada. Who eventually ended up in Louisiana as part of a huge migration due to the extermination attempt of the population, which was a welcoming mix of the French and the American Indigenous population.
In contrast, Louisiana Creole is a mixture of these people and the American Indigenous of the south, the West Africans, and the Spanish.
For more fascinating history about the word “Creole,” check out my Papaya Rum Coconut Nice CREAMi recipe blog post.
Fish Recipes
Looking for other fish recipes like this? Try these:
- Healthy Poached Egg Avocado Rainbow Tuna Salad
- Smothered Salmon Salisbury Steak with Tomato Mushroom Gravy
- Sesame Chili Salmon Rice Bowl
- Air Fryer Branzino with Lemon Potatoes and Vegetables
Quick and Easy Recipes
Looking for other surprisingly quick and easy recipes like this? Try these:
- Italian Chicken Sausage Stuffed Portobello Mushrooms with Burrata & Sauce
- Spicy Pesto Chicken Pasta Homemade One-Pot-Meal
- Healthy Whipped Garlic Herbed Cottage Cheese Spread
- Spicy Chicken Vegetable Stew with Harissa Tomato Sauce
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Recipe
Blackened Trout with Chorizo Beans, and Garlic Broccoli
Ingredients
Instructions
Notes
Cross Contamination and Cutting Boards
- Use color-coded cutting boards to prevent using the same boards for raw and ready-to-eat foods.
Trout Fish Alternatives
- You can use salmon as the best substitute.
- Or you can use tilapia, snapper, or flounder.
Why a Fish Spatula?
- Its shape is thin and wide enough to deal with a delicate piece of fish compared to a regular flipping spatula that might be thicker, making it hard to get under the fish and narrow, breaking the fish.
Soy Chorizo Alternatives
- You can use regular chorizo. Compared to soy chorizo, this pork sausage will be harder in texture and can easily be small-diced.
Spice Blend Alternative
- To shorten prep time, replace this spice blend with your favorite Cajun-Creole blend.
Save on Vegetable Prep
- Some grocery stores may sell chopped onions, celery, carrots, and bell pepper.
- I have noticed it in the frozen and fresh produce sections.
Steam or Boil Broccoli?
- I usually steam broccoli to help keep in the nutrients.
- But you can boil the broccoli in slightly salted water.
- This recipe's cooking time for broccoli is for a crunchy texture.
- Don't cook your broccoli for over 3 minutes.
What to Serve it with?
- White or Brown Rice.
- We usually use Brown Basmati Rice in the rice cooker.
- Cook the rice before you start the recipe.
- And a wedge of lemon to squeeze freshly on fish.
Garnishing with Herbs and Storage
- You can prep a batch of chopped parsley to store in your fridge for up to four days.
- Always prep your garnishes ahead of time.
- Use one or half a bunch of fresh herbs.
- Soak the parsley with the stems in water. Learn more using a salad spinner to clean and dry herbs.
- Dry the herbs of the excess water using a salad spinner or pat dry with a paper towel.
- Remove the leaves from the stem. Stems can be saved for making stocks.
- Gather the leaves into a bunch in one hand.
- Chop to the desired fineness.
- To store, place leftovers in an air-tight container with a paper towel folded lining the bottom of the container and pour the chopped herbs on top.
Storage: Refrigerator
- To store in the refrigerator, you can place each side separately or for meal prep in a shallow 2-inch pan to cool down quickly.
- Then store in an air-tight sealing container.
- The meal will last up to two days.
Storage: Freezer
- First, follow the refrigeration process mentioned above.
- Then you can place it in the freezer in a labeled, airtight container.
Reheat: Stove Top
- Thaw it out entirely in the refrigerator to prevent bacterial growth if frozen.
- I suggest heating the rice and beans separately slowly in a saucepan on low heat, covering it with a lid with a small amount of broth, and occasionally stirring to prevent sticking to the bottom of the pan.
- The fish can be heated in a saute pan with a lid on low heat with the broccoli.
Reheat: Microwave
- Thaw it out entirely in the refrigerator to prevent bacterial growth if frozen.
- Heat all sides together on a plate for two minutes with a small amount of broth mixed in the beans and a microwave cover.
- Or heat directly in the portioned dish.
Nutrition Facts
Calories
524.88Fat
23.18 gSat. Fat
3.62 gCarbs
52.2 gFiber
12.8 gNet carbs
39.36 gSugar
4.84 gProtein
36.41 gSodium
918.7 mgCholesterol
66.91 mgThese are calculations based on search results of the ingredient's nutritional information.
Food safety
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
See more guidelines at USDA.gov.
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