We are lucky that my wife’s grandfather loves to fish for trout and more so that he shares his quarry with us after he fillets and scales it. As such, we eat trout pretty often, and we try to find different ways to cook it. So far, we’ve built entirely different flavours from our Trout Recipes, and this one is no exception. It is however the first time we prepared it to be spicy!
We served this over our Fettuccine in Parmesan Cream Sauce with Mushrooms and Peppers. However, it would also go well with Caramelized Onion and Tomato Couscous, Roasted Baby Potatoes, Lisa’s Grilled Potatoes, and/or veggies like Roasted Asparagus, Corn and Okra Medley, or Sauteed Broccolette and Onions.
Time: 15 Minutes
- Trout Fillets
- Black Pepper
- Ground Cayenne
- Onion Powder
- Garlic Powder
- Line a broiling pan with some foil, and give it a quick oil spray.
- Rinse and pat your trout fillets dry with a paper towel, and place them skin side down on your broiling pan.
- Turn your broiler to high.
- Sprinkle your seasonings onto your fish, and then pat them into the flesh a bit. Use whatever seasoning ratios you prefer…more pepper and cayenne for hotter, more onion powder and garlic powder for less spicy.
- Place your fish under the broiler, and cook for 5-6 minutes until the flesh can flake easily with a fork.
- Plate, devour, and enjoy!
There’s nothing much as good as fresh trout. Unfortunately I can’t get it where I live, but I always order it in Colorado and utah, where it’s nice and freshly caught. Usually.