Baja Trout
Clear Springs Food
Yield: 12 servings
3/4 cup cumin seeds
6 whole limes, zested, juiced
1/3 cup ancho chile seasoning blend (not ancho chili powder)
1 1/2 tsp. salt
6 tbsp. extra virgin olive oil
12 8-oz. Butterfly Style Clear Cuts Boneless Rainbow Trout Fillets
- In dry medium saute pan over medium heat, toast cumin seeds 3 to 4 mins. or until fragrant and warm. Remove from heat. When cool, grind seeds in spice grinder or clean coffee grinder.
- Combine ground cumin, lime zest, 1/3 cup lime juice, ancho chile seasoning and salt in small bowl. Stir in olive oil until mixture forms thick paste.
- Spread about 2 tbsp. ancho paste on each trout fillet. Place trout flesh side down on lightly oiled grate; cook about 3 mins. Turn and continue cooking until trout turns opaque, about 2 to 3 mins more. Serve immediately.