Broiled Trout with Chipotle Avocado Aioli

A family friend gave us a really nice and thick lake trout fillet he’d caught on a trip to Lake Ontario, and we wanted to make something special with it. A few months ago, we made broiled Trout sandwiches, and while they were good in concept (and led to this meal), they just weren’t ready to be posted. So, with our special trout fillet, we took the general idea, jazzed it up, and turned it into this sandwich! This iteration earned approval to post from my discerning panel of judges (and also made the dogs jealous). The big change we made between the two sandwich attempts was a little extra flavour on the fish itself (via lime juice) and a sauce that paired much better (chipotle avocado aioli).

We served our trout as a sandwich atop a burger bun with lettuce and tomato, and we picked our Sweet Potato Wedge Fries (seasoned with chipotle chili powder and salt) as our side! If you’re skipping the bun, this would go really well with Fiesta Corn Salad, Avocado Fries (if you really want to double down on the avocado), or Roasted Tomato and Saffron Rice.

Time: 20 Minutes


  • Trout Fillet. We used lake trout, but rainbow trout will also work (and is much quicker to cook since it’s thinner).
  • Lime Juice
  • Salt
  • Avocado (soft, but not mushy)
  • Chipotle Chili Powder
  • Mayonnaise


  • Line a baking sheet with foil, and give it a quick oil spray.
  • Optional: use a fillet knife to remove the skin from your trout.
  • Cut your fish into pieces of the size you will want for your sandwiches.
  • Sprinkle a little salt atop, and then drizzle a little lime juice over your fillets, and give the tops a quick oil spray.
  • Place your fish under the broiler, and cook for about 4-5 minutes, flip, and broil on the other side for the same amount of time.
  • As your fish cooks, peel and dice your avocado. Place in a bowl, add some mayonnaise, chipotle chili powder, and lime juice or zest, and mix together with a fork.
  • When your fish reaches an internal cooked temperature of at least 145 degrees F and flakes easily with a fork, you’re good to go.
  • Plate:
    • For sandwiches: Spread your avocado on your top and bottom buns (we put ours on our fish, and it squired out when we bit in…you’ve been warned), place your fish on your sandwich, add any other toppings you wish.
    • For not sandwiches: Lay your trout fillet on your plate, and top it with your aioli.
  • Devour and enjoy!

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