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.

INSTRUCTIONS

1. 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.
2. Pat dry the cleaned trout with paper towels.
3. Rub the trout inside and out with olive oil, ensuring both the interior and exterior of the fish is evenly coated.
4. Generously sprinkle the Tex-Mex seasoning inside of the trout, pressing it gently to adhere to the fish.
5. Preheat your grill to medium-high heat.
6. To prevent sticking, lightly oil the grill grates or use a grill basket.
7. 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.
8. Carefully transfer the grilled trout to a serving platter.
9. 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).