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Smoky Spicy Trout

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With the summer weather upon us, I’ve been getting the urge more than usual to fire up the grill to smoke and cook some food. Yesterday I returned from a trip to Nigeria and came home to an empty fridge (with intense “hanger” pains).

For some reason or another, I was craving seafood – something fatty and flavorful – so I headed to Kroger.   Of course, I scooped up some salmon but I noticed that rainbow trout was on sale so I bought some too.

What I really like about trout is that it pretty much has the same texture of salmon (and even look of salmon) but with a slightly different taste. In my opinion, it tastes less “fishy” than salmon does which is a common complaint I hear about people’s aversion to salmon.

Also, it’s packed with omega-3 fatty acids and is fairly high in protein with over 20g at just 3 oz.  While it does have some fat, it’s still considered low-fat so it’s a good, heart-healthy substitute for beef and lamb.  Oh yeah – it’s low in mercury so it’s one of those fish you can comfortably enjoy on a weekly basis.

BAKED TROUT RECIPE

smoked spicy trout

Ingredients

  • 1lb rainbow trout
  • Seasonings:
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon (smoked) paprika
    • 1 teaspoon cayenne
    • 1 tablespoon dried oregano
    • zest of lemon (or lime or orange)
    • 1 teaspoon cracked pepper
    • pinch of sea salt
    • pinch of cinnamon (optional instead of using coconut sugar or brown sugar)
  • Garnish
    • fresh lemon juice (or lime or orange)
    • kosher salt & cracked pepper

 

Steps

  1. Fire up the smoker/grill to about 200F (or set oven to 300F).
  2. Brush the fish with olive oil, then rub it in the seasonings.  Careful not to use all the oil – you’ll need it for basting. If you are going to bake the fish in the oven, then you may want to consider using smoked paprika (or adding a drop or 2 of liquid smoke to the rub) in order to achieve a somewhat smoky flavor that makes this recipe really tasty.
  3. Place the fish on a wood plank (the same flavor as the wood you’re smoking).  Or, if you’re using the oven, set the fish on a baking tray.
  4. Smoke for 2.5 to 3 hours, or bake in the oven for 30 minutes.  Brush the fish with the remaining olive oil every 45 minutes.
  5. Garnish and enjoy!

 

Approximate macros for 1 of 4 servings:

165 calories, 0g carbohydrates, 7.5g fat, 23g protein, 0g fiber, 0g sugar

 

 

 

 

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