Tex-Mex Freshwater Trout by Al Frugoni
Fire up your grill and get ready for a Tex-Mex flavor fiesta! Introducing the mouthwatering grilled Tex-Mex Freshwater Trout—a dish from creator Al Frugoni that combines the smoky goodness of grilled trout with a zesty Southwestern flair. Served with warm flour tortillas, guacamole, and Pico de gallo, it's the perfect plate for a Texan-inspired feast with friends and family. Are you in for some grilled goodness with a Tex-Mex twist? Keep scrolling.
|PREP 15 mins
|COOK 10 mins
|READY IN 25 mins
- For the Freshwater Trout:
- 2 whole fresh trout, cleaned and gutted
- 2 tablespoons olive oil
- Fresh lime wedges for serving
- Fresh cilantro, chopped for garnish
- For the Tex-Mex Seasoning:
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to your spice preference)
- Salt and pepper to taste
- Items You'll Need:
- Gas Grill
- In a small bowl, mix the chili powder, ground cumin, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper to make the Tex-Mex seasoning.
- Pat dry the cleaned trout with paper towels.
- Rub the trout inside and out with olive oil, ensuring both the interior and exterior of the fish is evenly coated.
- Generously sprinkle the Tex-Mex seasoning inside of the trout, pressing it gently to adhere to the fish.
- Preheat your grill to medium-high heat.
- To prevent sticking, lightly oil the grill grates or use a grill basket.
- Place the seasoned trout on the grill and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork (145°F internal temperature). Cooking times may vary depending on the size of the trout.
- Carefully transfer the grilled trout to a serving platter.
- Garnish with chopped fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.
Finish the Feast
For a true Tex-Mex feast, consider serving the grilled trout with warm corn tortillas, guacamole, and Pico de gallo. It will make the meal that much more authentic (and delicious).
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