Cast Iron Cowboy Campfire Trout
Rated 5.0 stars by 1 users
Category
Main Course
Servings
4
Prep Time
15 minutes
Cook Time
12 minutes
Butter-basted with a smoldering herb bundle. Spiceology Cowboy Campfire — smoked paprika, garlic, salt, cracked pepper, fire-roasted herbs, and a whisper of heat — mimics open-flame char right in your cast iron. Crisp skin, a foaming herb butter, and a squeeze of lemon. Easy, but it eats fancy.
Author:Chef Cynthia
Ingredients
- 4 trout fillets (5–6 oz each), skin on, pin bones removed
-
2 Tbsp Spiceology Cowboy Campfire Seasoning, divided
- 2 Tbsp neutral oil (grapeseed or avocado)
- Kosher salt, to finish
Directions
Pat the fillets bone-dry. Season the flesh side with 1½ Tbsp Cowboy Campfire, pressing it in, then lightly season the skin with the remaining ½ Tbsp. Let sit 10 minutes to draw out surface moisture for a crisp sear.
Heat a cast iron skillet over medium-high until just smoking, then add the oil. Working in two batches (4 fillets won't fit at once), lay the fillets skin-side down and press gently with a spatula for 20 seconds so they don't curl. Sear undisturbed 3–4 minutes, until the skin releases cleanly and is deeply crisp. Transfer skin-side down to a plate and sear the second batch.
Return all the fillets to the pan, skin-side down (snug is fine — they're basting now, not searing), and drop the heat to medium. Add the butter, smashed garlic, lemon coins, and herb bundle. As the butter foams, tilt the pan and use the herb bundle like a brush, sweeping the foaming, garlicky butter over the flesh continuously for 60–90 seconds.
The fish is done when it flakes at the thickest point (125°F internal, carrying over to about 130°F). Flip only for the last 20 seconds if needed.
Plate skin-side up to keep the skin crisp. Spoon over the browned herb butter and add a squeeze of lemon. Taste, then finish with a pinch of salt only if it needs it — the blend already carries salt. Serve immediately.
Recipe Note
Chef's Tip
Dry skin = crisp skin — the rest after seasoning isn't optional; moisture is the enemy of the sear. Don't chase the fish around the pan, either: it releases on its own when the skin is ready. The toasted herb bundle doubles as a garnish — lay it across the platter for aroma at the table. Prefer fish cooked fully through? Take it to 145°F, though trout stays moistest pulled around 130°F
