Unorganized Cooking: Blackened Steelhead Trout


The only hook I’ve got for this article is that this fish was caught by one. At first I thought I burnt the food, but apparently this is a technique I accidentally learned while cooking trout. Also, I never knew butter was supposed to be present in the process of this cooking technique, but guess what? Olive oil worked just the same. Thankfully enough, my sinus infection at least had the mercy to allow me to smell and taste this recipe.


  • Steelhead Trout
  • Lemon
  • Cayenne Powder
  • Onion Powder
  • Garlic Powder
  • Paprika
  • Pepper
  • Salt

Cooking Time: 30 mins.


  1. First off, sap excess moisture out of the fish with a paper napkin or your pan will turn into the Darvaza Gas Crater of Turkmenistan the moment water meets oil.
  2. Mix all your seasonings onto a plate and once evenly established, coat the top of the trout with the seasonings.
  3. Set the flame to medium high and pour in the olive oil.
  4. Once the oil is hot enough, carefully place the trout centered in the pan skin side down and try not to get third degree burns on your exposed right foot because you chose to wear sandals instead of closed shoes.
  5. Cook 5 mins. per side then flip, making sure you don’t splatter hot oil on your arm. You know, this is quite an ordeal; if you don’t wear long sleeves then you’ll burn yourself, but if you do wear long sleeves then the chances of your clothes catching fire increases.
  6. Cook 5 mins. again, then repeat once more or until the flesh goes from pink to white.
  7. Once the fish easily tears apart, it is done cooking and ready to be served.
  8. Can’t forget the lemon juice.

This came out much better than expected. Initially, I wanted to try grilling this outside, but my sinuses apparently decided to go on a play date, so I had to resort to doing it the boring way. Enjoy!