The Perfect Speckled Trout Recipe: Taste the Ocean's Treasures

Speckled trout, or spotted sea trout, is a popular saltwater fish species commonly found along the Atlantic coast of North America. Characterized by their distinct appearance of dark gray or blue backs and silvery-white bellies, speckled trout are prized among recreational anglers.

Besides being a popular sport fish for anglers across North America, speckled trout is a sought-after seafood item. It is commonly sold in fish markets, seafood restaurants, and grocery stores.

People often emphasize its delicate flavor, firm texture, and versatility in cooking. You can grill, roast, or fry this delicious fish. Speckled trout goes well with vegetables, and you can season it with several spices. In short, cooking options are abundant. Our recipe offers three different methods to enjoy this delicious and healthy food. Remember, speckled trout is not just tasty. It is a rich source of protein, essential fatty acids such as DHA and EPA, and micronutrients. It's one of the must-haves of a healthy and balanced diet for people who consume meat varieties.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations 
• Equipment
• Storage
• Pro Tips
• Our Speckled Trout Recipe
• Comments

Ingredients

1. Main

• Speckled trout — 2 pcs., boneless filets
• Butter — 2 tbsp., melted
• Paprika — 1 tsp.
• Dried thyme — ½ tsp.
• Dried oregano — ½ tsp.
• Garlic powder — 1 tsp.
• Onion powder — 1 tsp.
• Cayenne pepper — ½ tsp.
• Ground black pepper — ½ tsp.
• Sea salt — ½ tsp.
• Extra virgin olive oil — 2 tbsp.

2. For roasting and frying

• Onion — 1 pc., medium, peeled and cut into strips
• Celery stalk — 1 sprig, chopped
• Carrot — 1 pc., small-sized, cut into small cubes
• Salt — ½ tsp.

3. For garnishing

• Fresh rosemary — 1 tsp. per serving, green leaves
• Lemon wedges — 2 pcs. per serving

Instructions

Preparing the blackening spice mix

1. Combine the paprika, dried thyme and oregano, garlic and onion powder, cayenne, ground black pepper, and salt in a small bowl. Mix well.

2. Make sure the fish filets are dry. Pat the speckled trout filets dry with paper towels if needed. Using melted butter, brush both sides of the filets.

3. Sprinkle the blackening spice mix generously on both sides of the filets, pressing it into the fish to adhere.

Instructions for frying

1. Heat one tablespoon of olive oil in a skillet over medium-high heat.

2. Once the oil is heated, place the seasoned speckled trout filets in, skin-side down.

3. Cook the filets for about 3-4 minutes on each side or until the fish is cooked through and the spices create a slightly charred and blackened crust.

4. Take the trout filets out of the skillet, and add the remaining olive oil, onion, celery stalk, and carrots. Sauté the vegetables, stirring occasionally. Season with salt and remove from the heat.

5. Place the filets and the cooked vegetables on serving plates. Serve with rosemary leaves and lemon wedges.

Instructions for roasting

1. Preheat the oven to gas mark 5 or 375 °F.

2. Prepare the fish filets with the blackening sauce as instructed above.

3. Mix the vegetables with one tablespoon of olive oil and salt in a bowl.

4. Place a baking sheet in a roasting pan. Put the vegetables and disperse over the baking sheet evenly.

5. Place the trout filets on top of the vegetables.

6. Put the roasting pan in the preheated oven and cook for about 15 minutes. Check for doneness after 12 minutes. If the trout is cooked through and flakes easily with a fork, take the pan out of the oven.

7. Divide the filets and the cooked vegetables into serving plates. Serve with rosemary leaves and lemon wedges.

Instructions for grilling

1. Preheat the grill to medium-high heat.

2. Prepare the fish filets with the blackening sauce as instructed above.

3. Once the grill is hot, oil the grill. Place the trout filets skin-side down on the grill. Cook for about 5 minutes.

4. Carefully flip the filets using a spatula, as the skin may stick to the grates. Continue grilling for another 3-4 minutes.

5. Remove the speckled trout filets and put them on a serving platter. Serve with rosemary leaves and lemon wedges.

Substitutions

• Extra virgin olive oil — Fish and olive oil complement each other well in every cooking method. But if you don’t have extra virgin olive oil, you can replace it with neutral vegetable oils such as sunflower or canola.
• Fresh rosemary leaves — It is common to use fresh parsley for speckled trout recipes. If that's your favorite, you can substitute fresh rosemary with the same amount of chopped fresh parsley leaves.

Variations 

• Sauce it up — If you want to add creaminess to the dish, there are many sauces to choose from. You can serve the grilled and roasted varieties with creamy condiments such as mustard, aioli, or hollandaise. If you fry the fish, opt for refreshing ones such as lemon cream or parsley sauce.

Equipment

• Measuring spoons and cups

• 2 mixing bowls and a spoon

• Brush

• Stove, grill, or oven

• Skillet or roasting pan

• Chopping board

• Knife

Storage

• It is best to consume the cooked fish, including speckled trout, on the cooking day. Still, if you have leftovers, you can store the fish in the fridge in an airtight container for one day. 

• Cooked speckled trout is suitable for freezing. For optimal storage, the freezer temperature should be 0°F or below. You can store the cooked speckled trout for up to 3 months in the freezer.

Pro Tips

The most challenging aspect of cooking any fish, including speckled trout, is not overcooking. When overcooked, the fish may become dry and lose its flavor. The fish should be cooked at an optimal time, ensuring both doneness and tenderness at the same time. The best way to reach that optimal balance would be using a meat thermometer. The ideal internal temperature for cooked fish is around 145° F. If you don't have a meat thermometer, you can still cook speckled trout to perfection using other methods:

• Carefully observe the appearance of the fish’s flesh as it cooks. When cooked properly, speckled trout filets will turn opaque and easily flake with a fork.

• After cooking for the recommended time, gently poke a fork into the thickest part of the fish and twist slightly. The flesh should easily flake apart and appear opaque. That’s when you understand it’s cooked through. If it still feels translucent and resists flaking, it may need more cooking time.