Blackened speckled trout (relative success)

Fishin Texas Aggie 05

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6:29p, 7/31/19

AG

Used a mix of McCormick's sweet and Smokey, McCormicks Montreal Steak Seasoning, and zantazrins blackening seasoning

All in all, it was ok.

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SteveBott

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6:58p, 7/31/19

AG

Looks good and that looks about healthy and tasty as you can get. Watching calories really limits your options

I lost weight by dramatically reducing my portions

Big Country51

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7:31p, 7/31/19

AG

Too healthy. Just fry her up

STX Ag

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In reply to Big Country51 • 7:49p, 7/31/19

AG

Big Country51 said:
Too healthy. Just fry her up

He's not allowed to anymore.

SteveBott

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7:52p, 7/31/19

AG

Country see here

https://texags.com/forums/34/topics/3048467

The dude is screwed.

Fishin Texas Aggie 05

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8:11p, 7/31/19

AG

I used ghee butter and coconut oil

I hope this doesn't turn me ghee

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SanAntoneAg

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8:27p, 7/31/19

AG

Those trout weren't 16 inchers.

Gig 'em! '90

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zooguy96

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In reply to Fishin Texas Aggie 05 • 9:58p, 7/31/19

AG

Fishin Texas Aggie 05 said:
I used ghee butter and coconut oil

I hope this doesn't turn me ghee

You can use all the ghee (clarified butter) and coconut oil you want. You'll lose weight. And it's not the bad cholesterol.

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Fountain

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10:24p, 7/31/19

I use unsalted butter and Chef Paul Prudomme's 'Blackened Redfish Magic'; Zatarain's is too salty for me. You can find a small bottle in HEB or something bigger online. If you happen to be in Port O'Connor, then stop by Rabies(Beacon 44 now) and pick up a 24oz canister.

BTW, it's pretty good on pork, too.

CS78

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11:11p, 7/31/19

Looks dang good. My blackening seasoning is 1/2 Paul Prudhomme's and 1/2 Uncle Chris gourmet fish seasoning. Cuts down on the spice a little and the kids will tear it up.