Grilled Mexican Trout with Citrus Salsa

Ingredients

• 4 trout fillets (about 6 ounces/170g each) 4 trout fillets (about 6 ounces/170g each)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• For the citrus salsa: For the citrus salsa:
• 2 oranges, segmented 2 oranges, segmented
• Juice of 2 limes Juice of 2 limes
• 1 jalapeno, seeded and finely chopped 1 jalapeno, seeded and finely chopped
• 1/4 cup chopped fresh cilantro (15g) 1/4 cup chopped fresh cilantro (15g)
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 25g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper.
3. 3.
   Rub the spice mixture evenly over both sides of the trout fillets.
4. 4.
   Place the trout fillets on the preheated grill and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   While the trout is grilling, prepare the citrus salsa. In a bowl, combine the orange segments, lime juice, jalapeno, cilantro, and salt. Mix well.
6. 6.
   Once the trout is cooked, remove it from the grill and transfer to a serving platter.
7. 7.
   Spoon the citrus salsa over the grilled trout fillets.
8. 8.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Trout fillets — Ensure that the trout fillets are fresh and of high quality. If trout is not available, you can substitute it with other firm-fleshed fish such as salmon or snapper.

Tips & Tricks

• To prevent the fish from sticking to the grill, make sure to oil the grill grates before placing the trout fillets.
• For an extra smoky flavor, you can use a charcoal grill instead of a gas grill.
• Adjust the spiciness of the citrus salsa by adding more or less jalapeno, according to your preference.
• Serve the Grilled Mexican Trout with warm tortillas and a side of Mexican rice for a complete meal.
• If you prefer a milder flavor, you can reduce the amount of spices used in the marinade.

Serving advice

Serve the Grilled Mexican Trout as the main course, accompanied by a generous portion of the citrus salsa. Garnish with additional cilantro leaves for a fresh and vibrant presentation.

Presentation advice

Arrange the grilled trout fillets on a platter, placing them slightly overlapping. Spoon the citrus salsa over the top, allowing the vibrant colors to shine through. Sprinkle some extra chopped cilantro on top for an added touch of freshness.