The rainbow trout is perfect for blackening, Conaway says, because its natural oil content helps maintain the fish’s flavor and moisture—and helps it cook evenly. It’s seasoned, seared in an iron skillet with the skin on, and served under stewed okra and tomatoes and beurre blanc—the French wine—shallot and butter sauce, whose flavor is enlivened here with Crystal hot sauce. (Photos by Collin Richie)
When Beausoleil opened in 2000, Baton Rouge was at the beginning of a gastronomic reckoning. The restaurant was an early adapter of going beyond a local menu scene that…
