Blackened Trout With Spicy Kale Recipe

Name: Blackened Trout With Spicy Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 stalks celery, finely chopped; 5 scallions, sliced (white and green parts separated); 2 cloves garlic, finely chopped; 2 1/2 teaspoons Cajun seasoning; 2 1/2 teaspoons light brown sugar; 2 15 -ounce cans kidney beans, drained and rinsed; 1 15 -ounce can no-salt-added diced tomatoes; 3 cups frozen kale, turnip or mustard greens (about 8 ounces); Louisiana-style green hot sauce; 4 4 -to-5-ounce trout fillets, pin bones removed, patted dry; Lemon wedges, for serving

Servings: persons

2 tablespoons extra-virgin olive oil
2 stalks celery, finely chopped
5 scallions, sliced (white and green parts separated)
2 cloves garlic, finely chopped
2 1/2 teaspoons Cajun seasoning
2 1/2 teaspoons light brown sugar
2 15 -ounce cans kidney beans, drained and rinsed
1 15 -ounce can no-salt-added diced tomatoes
3 cups frozen kale, turnip or mustard greens (about 8 ounces)
Louisiana-style green hot sauce
4 4 -to-5-ounce trout fillets, pin bones removed, patted dry
Lemon wedges, for serving

1
Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat.
2
Add the celery and scallion whites and cook, stirring occasionally, until soft, 4 to 5 minutes.
3
Add the garlic and 1 teaspoon each Cajun seasoning and brown sugar and cook, stirring, 30 seconds.
4
Add the beans, tomatoes and 3/4 cup water; bring to a simmer and cook until the liquid is slightly reduced, 10 to 12 minutes.
5
Stir in the kale and cook until tender, about 5 minutes.
6
Add the scallion greens and a few dashes of hot sauce.
7
Meanwhile, mix the remaining 1 1/2 teaspoons each Cajun seasoning and brown sugar and sprinkle on the flesh side of each fish fillet.
8
Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat; add 2 fillets, seasoned-side down, and cook, undisturbed, until blackened on the bottom, 3 to 4 minutes.
9
Carefully turn the fillets and cook until opaque, about 1 more minute.
10
Transfer to plates.
11
Repeat with the remaining 1/2 tablespoon olive oil and 2 fish fillets.
12
Serve with the kale and lemon wedges.
13
Per serving: Calories 405; Fat 11 g (Saturated 2 g); Cholesterol 94 mg; Sodium 503 mg; Carbohydrate 41 g; Fiber 19 g; Protein 35 g
14
Photograph by Christopher Testani

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 stalks celery, finely chopped, 5 scallions, sliced (white and green parts separated), 2 cloves garlic, finely chopped, and more.

Yes, Blackened Trout With Spicy Kale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blackened Trout With Spicy Kale

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