Pre-heat Oven to 400 °F.
In a small bowl combine the paprika, chili powder, onion powder, garlic powder, cayenne (optional), oregano and thyme. Set aside for the fish.
Clean the avocado and dice into large pieces.
Combine with tomato, lime juice, zest, Tabasco and cilantro. Season with olive oil, salt and pepper.
Heat a large cast iron pan that will hold the fish on high heat.
Slice the trout into individual fillet portions if desired.
Season the trout with salt and pepper. Now season the trout liberally with the blackening spice mixture.
Add the fish to the cast-iron pan and blacken the outside of the fish. If your pan is well ‘seasoned’ you will not need oil, otherwise you may need to add a splash.
Remove the trout from the pan and place on a wire rack over a sheet pan.
Place in oven for 5-7 minutes until fish flakes easily.
Place the trout onto a platter with lime wedges and serve with the Tomato & Avocado Salad.