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Blackened Sea Trout with Andouille Sausage

Old Bay and Andouille Sausage give this sea trout all the flavor of the bayou

Blackened Sea Trout with Andouille Sausage
Blackened Sea Trout with Andouille Sausage
Print Recipe

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.

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