Grilled Rainbow Trout for Two
The selection at a fishmonger closest to my house is limited, so if I want to serve grilled rainbow trout it means a little bit more driving, but it's worth it as this fish embodies the term 'melt-in-your-mouth'.
Ingredients
- 1 pound rainbow trout butterflied, boneless and without spine and ribs
- salt & pepper
- cumin (NOTE 1)
- chili pepper
- coriander
- turmeric
Instructions
- Pat the fish dry and season with salt and pepper. (NOTE 2)
- Mix the spices and rub the fish with it.
- Line a barbecue tray with aluminum foil and spray this with cooking spray.
- Transfer the fish onto the tray, skin down and cook for a few minutes.
- Serve the fish with lemon or lime and your favorite sauce.
Notes
- I use this spice mix on other fishes as well. So I make a little bit ahead of time and mix of 1 tablespoon cumin, 1 tablespoon coriander, 1 teaspoon turmeric, and 1 teaspoon chili powder.
- I usually rub the fish with salt and pepper first and then apply the spice mix. Reason for that is that the level of salt is very personal, some people like more salt than others.
Nutrition
Calories: 270kcalProtein: 46gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gSodium: 70mg