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Spicy Grilled Trout

Rated as 4.33 out of 5 Stars

"A tasty grilled trout with a nice kick with each bite."
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Ingredients

1 h 20 m servings 234 cals
Original recipe yields 2 servings (1 whole trout)

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 234 calories; 10.8 g fat; 2.5 g carbohydrates; 31.1 g protein; 92 mg cholesterol; 284 mg sodium. Full nutrition

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Reviews

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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...

I gave it a try but I really thought it would be too spicy tasting and take away from the flavor of the trout. It didn't at all. This was a great new way to cook trout as my wife and I like fres...