Grilled trout filet on a garden salsa on a black plate.

Grilled Baja Trout Two Ways

Name: Grilled Baja Trout Two Ways
Prep time: 2 h
Cook time: 15 min
Yield: 4 Servings
Cuisine: Fish & Seafood
Ingredients: 1/4 tsp Ground Cumin; 1 md Lime, zested and juiced; 1 tsp Ancho Chile Seasoning Blend (not ancho chile powder); 2 tbsp Extra Virgin Olive Oil; 4 (6 oz ea) Clear Cuts® Rainbow Trout Butterfly Style; 1/4 tsp Salt; Additional Items:; Small Bowl; Cedar Plank (optional)

Recipe and Photo Courtesy of Clear Spring Foods Inc.

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 5 - 15 minutes

Ingredients:

4 (6 oz ea)	Clear Cuts® Rainbow Trout Butterfly Style
1/4 tsp	Ground Cumin
1 md	Lime, zested and juiced
1 tsp	Ancho Chile Seasoning Blend (not ancho chile powder)
2 tbsp	Extra Virgin Olive Oil
1/4 tsp	Salt

Additional Items:

• Small Bowl
• Cedar Plank (optional)

Directions:

If you’d like to enhance the flavor of the ground cumin, it can be carefully toasted in a dry pan. As soon as the powder becomes fragrant it is done toasting and should be removed from the heat.
Next, combine the ground cumin, lime zest, lime juice, ancho chile seasoning, and salt (to taste) in a small bowl. Stir in olive oil until mixture forms a thick paste.
Heat your grill to medium-high heat.
Spread a quarter of the spice paste onto each trout fillet.
For traditional grilling: When heated, coat the grates with a small amount of oil or non-stick spray. Place trout flesh-side down on the lightly oiled grate and cook them for about three minutes. Flip and continue cooking for two to three minutes until trout turns opaque.
For cedar plank grilling: Soak the cedar plank for two hours. Place the seasoned trout on the plank and place the plank on the heated grill. Cook trout for eight to ten minutes or until flesh is opaque and flakes when pressed with a fork.
Enjoy immediately.