This was inspired by pumpkin spice, but isn’t really pumpkin spice.
First start of by roasting a pumpkin. This was a small one from a friends garden. I just brushed the inside with olive oil and seasoned it with salt and pepper. I roasted it at 350 degrees for about 45 minutes, just until the inside was soft and it was a little golden brown around the edges.
Prepare the seasoning. I used 2 tsp of salt, 1 tsp of brown sugar, 1/2 tsp of onion powder, 1/2 tsp of black pepper and 1/2 tsp of allspice.
These are boneless trout filets. Trout is a very mild fish so I only seasoned one side. When you cook it, put the seasoned side down first. Some of the seasoning comes off in the pan and will then season the other side as well. But you don’t want to over season trout.
Heat butter in a frying pan. You want the butter to be very hot when you put the fish in. Just before it starts to brown. This is what makes blackened fish blackened. The butter browns the seasonings quickly but doesn’t over cook the fish.
Scoop the pumpkin out of the skin and place in a bowl or on a plate. Just lay your cooked fillets on top.