Photography by Jessica Turner.
TJ’s Seafood Market & Grill is a family-owned business that has operated for over 30 years. The restaurant has a dine-in option and a fresh fish market at its Preston Hollow and Oak Lawn locations. Check out the recipe for one of the best-selling dishes, blackened Idaho trout, to bring some of your favorite flavors from a Preston Hollow restaurant straight to your table.
Restaurant of origin:
6025 Royal Lane, Suite 110, Dallas, TX 75230
214-691-2369
Time to Prepare
Prep: 5 minutes
Cook: 15 minutes
Total time: 20 minutes
Tools & Utensils
- Mixing bowl
- Small skillet
- Spatula
- Measuring cups
Difficulty
Intermediate
Ingredients
- 1 butterflied portion TJ’s Idaho rainbow trout
- 1 tablespoon TJ’s blackening seasoning
- 1 tablespoon cooking oil of your choice
- 3 ounces TJ’s Creole sauce
- Lemon (optional)
- Parsley (optional)
- Sides of your choice
Directions
Spread out butterflied trout and pat dry on both the flesh and skin sides.
Sprinkle 1 tablespoon of TJ’s blackening seasoning evenly on the flesh side.
Heat 1 tablespoon of a cooking oil of your choice in a non-stick skillet over medium-high heat until it begins to smoke.
Lay the flesh side of the trout into the cooking oil. Cook for one to two minutes or until a dark crust forms.
Use a spatula to turn the trout to the skin side and cook for two to three more minutes until the skin is crisp. Lower the heat if necessary.
Turn the heat off, and transfer the trout onto a paper towel to rest.
Put 3 ounces of TJ’s Creole sauce into the pan where you cooked the trout, and use the residual heat to warm the sauce until it simmers. You may have to turn the skillet to low heat.
Spoon the sauce over the fish.
Serve with your choice of sides. TJ’s serves theirs with green beans and mashed potatoes.
For some extra flavor, add a squeeze of lemon and a sprinkle of parsley.
