“A tasty grilled trout with a nice kick with each bite.” - by Bmur90
Ingredients
Adjust Servings
Original recipe yields 1 whole trout
Directions
- 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.
Nutrition
Amount Per Serving (2 total)
- Calories
- 234 cal
- 12%
- Fat
- 10.8 g
- 17%
- Carbs
- 2.5 g
- < 1%
Based on a 2,000 calorie diet
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