1 trout, whole, dressed, head and fins removed
clarified butter or vegetable oil, as needed
Cajun Spice Mix, to taste (recipe follows)
4 tablespoons Apple Salsa, recipe follows
1 lemon wedge
1 fresh herb sprig
Servings: 1
1. Brush both sides of the trout lightly with clarified butter or vegetable oil. Season the flesh side of the trout generously with the Cajun Spice Mix.
2. Grill the trout on a hot, well seasoned grill. Place the flesh side down first, turn to produce crosshatch marks and then turn the trout over to cook briefly on the second side. The trout will cook very quickly. Be careful not to overcook it.
3. Serve the trout with Apple Salsa. Garnish with the lemon wedge and fresh herb sprig.
clarified butter or vegetable oil, as needed
Cajun Spice Mix, to taste (recipe follows)
4 tablespoons Apple Salsa, recipe follows
1 lemon wedge
1 fresh herb sprig
Servings: 1
1. Brush both sides of the trout lightly with clarified butter or vegetable oil. Season the flesh side of the trout generously with the Cajun Spice Mix.
2. Grill the trout on a hot, well seasoned grill. Place the flesh side down first, turn to produce crosshatch marks and then turn the trout over to cook briefly on the second side. The trout will cook very quickly. Be careful not to overcook it.
3. Serve the trout with Apple Salsa. Garnish with the lemon wedge and fresh herb sprig.
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