Blackened Sea Trout with Andouille Sausage
Old Bay and Andouille Sausage give this sea trout all the flavor of the bayou
Serve with red beans, rice and steamed veggies for a tasty and healthy dinner
- Sea Trout
- 2 Tablespoons Butter (melted)
- Old Bay Blackened Seasoning, to taste
- 1 Garlic clove (minced)
- 2 Tablespoons Red Onion
- 1 Tomato (seeded & diced)
- Juice of 1 Lemon
- 1 Lemon zest
- Andouille Sausage
Rinse trout fillets and pat dry with paper towels. Arrange fillets in a baking dish. Drizzle with 2 Tbsp. of melted butter and season with Old Bay Blackened Seasoning to taste. Mince one clove of garlic and 2 Tbsp. of red onion. Sprinkle on top of fillets.
Seed and dice one tomato and add to fillets. Add the zest and juice of a lemon to fillets. Slice Andouille sausage on the bias (cut on an angle to make ovals) and add to the baking dish. Place under broiler for 7 to 9 minutes or until fish is easily flaked with fork. The Andouille sausage will render enough fat to make a delicious pan sauce, if desired.