Quote Originally Posted by BrunswickDawg View Post
I googled a blackening recipe that said it was Paul Prudhomes blackening seasoning - but who knows. I had only ever done shrimp and I actually got too much seasoning on the fish. It was HOT - and while I like it like that, others I was cooking for were a little overwhelmed. Best thing I’ve found for rainbows - if they are straight out of the stream - is lots of butter, and some salt, pepper, and white pepper in a super hot cast iron.
I'll second the butter rec. I left out those steps when I mentioned my blackening procedure earlier -- slather each filet in melted butter, dredge in spices, and cook in butter-coated, hotter-than-hell skillet. So, so good. I love smoked rainbow trout, too, but the texture and spice of the blackened version is hard to beat.

I need to tackle blackened shrimp at some point. Since where I live doesn't lend itself to affordable fresh seafood, though, I usually relegate my shrimp usage to shrimp creole (shrimp sauce piquant) and the like.