Colorado Favorite - Eggs Benedict On Blackened Trout

Blackened Trout with Fried Eggs and Hollandaise
Serving Size: 4

Ingredients:
4, 8- to 10-ounce trout fillets, boneless
2 ounces blackening rub
8 eggs
Olive oil
Salt and pepper



2 options for the rub -

Cajun
1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon garlic
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt (sea salt is better)
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika

Creole
1 tablespoon granulated garlic
1 tablespoon onion powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons dried oregano
1 1/2 2 teaspoons ground bay leaves
1 tablespoon dried thyme
2 teaspoons paprika
2 tablespoons kosher salt
1 teaspoon dried rosemary
1 teaspoon chili powder



Season trout liberally with blackening rub of your choice. In a hot iron skillet, add enough oil to coat the bottom of the pan. Sear fillets flesh side down first, then flip to skin side. Remove fish from pan and reserve.

In a separate skillet, coat bottom of pan with oil and add eggs and season with salt and pepper. Flip eggs after desired doneness.



Hollandaise

4 egg yolks
1/2 lb. butter - melted and warm
1 lemon – juiced


Combine egg yolks and lemon juice in top of double boiler. Heat water in bottom of double boiler to boiling point. With whisk, mix egg mixture over hot water until egg is creamy and lemon-colored (will thicken to consistency of soft pudding). Remove from heat and continue to whisk while slowly adding butter.


Service

Serve eggs on top of fish with hollandaise and garnish with fresh greens.