Ingredients1 h 20 m servings 234 cals
- Cut several diagonal slashes with a sharp knife in each side of trout. Mix lemon juice, vegetable oil, cumin, chili powder, paprika, black pepper, and salt into a paste in a small bowl; apply to the sides of the fish, spreading it into the slashes. Refrigerate trout for 1 hour.
- Preheat an outdoor grill for medium-high heat. A grill thermometer should read 400 degrees F (205 degrees C). Spray a piece of aluminum foil large enough to hold the fish with cooking spray and place it onto the grill.
- Place trout onto the piece of foil and grill, turning one time, until the fish is opaque and the flesh flakes easily, about 5 minutes per side.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 234 calories; 10.8 g fat; 2.5 g carbohydrates; 31.1 g protein; 92 mg cholesterol; 284 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was super easy and tasty. my husband who doesn't really like fish loved it and said he would eat fish all the time if i use this recipe
Awesome recipe! Totally loved it. Loved the flavor, this might just be the way I make trout from now on.
Because we have lots of snow on the deck, we broiled this trout that was freshly caught and it turned out great. Yumm!
I took a shortcut and did not refrigerate for the hour so my bad there. Also, I had 3 trout to make and it did not seem as if the ingredient measurements adjusted properly as the spices/herbs d...