Blackened Trout With Spicy Kale

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons extra-virgin olive oil

2 stalks celery, finely chopped

5 scallions, sliced (white and green parts separated)

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. Add the celery and scallion whites and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the garlic and 1 teaspoon each Cajun seasoning and brown sugar and cook, stirring, 30 seconds. 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. Stir in the kale and cook until tender, about 5 minutes. Add the scallion greens and a few dashes of hot sauce.
  2. Meanwhile, mix the remaining 1 1/2 teaspoons each Cajun seasoning and brown sugar and sprinkle on the flesh side of each fish fillet. 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. Carefully turn the fillets and cook until opaque, about 1 more minute. Transfer to plates. Repeat with the remaining 1/2 tablespoon olive oil and 2 fish fillets. Serve with the kale and lemon wedges.
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