A simple preparation is all that's needed to accentuate the trout's mild flavor. Serve with sauteed potatoes.
- 4 trout fillet, 5 to 6 ounces each
- 4 lemons or limes (juice only)
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 3 tablespoons unsalted butter, melted
On the flesh side of each trout fillet, make 3 incisions that are deep but that don't penetrate the skin. In a small bowl, mix the lemon juice, salt, pepper, cumin and garlic powder. Place the trout, flesh side up, on a rimmed baking sheet and coat it with the lemon mixture, making sure the mixture gets into the incisions. Cover tightly and refrigerate for 15 minutes or up to an hour.
When ready to cook, prepare the grill. If using a gas grill, preheat the grill to low or medium-low, depending on your grill. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat.
Oil the grate well (or place fish on a well-oiled piece of aluminum foil or in a fish basket). Place the trout, flesh side down, on the grill rack and baste with some melted butter. Cook about 5 minutes. Spray both sides of a spatula with nonstick spray oil and carefully turn fillet over, basting again. Grill until just cooked through, about 5 minutes. Serve promptly.
Adapted from "The South American Table," by Maria Baez Kijac (Harvard Common Press, 2003).
Tested by Marcia Kramer.
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