Tested till perfect Cajun Rainbow Trout

Cajun Rainbow Trout

This spice blend adds a little southern heat to farm-raised trout fillets.  It's also delicious on salmon, chicken or steak.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1-1/2 tsp 1-1/2tsppaprika
  • 3/4 tsp 3/4tsppepper
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspdried oregano
  • 1/2 tsp 1/2tspchili powder
  • 1/2 tsp 1/2tspdry mustard
  • 1/4 tsp 1/4tspdried thyme
  • 1 pinch 1pinchcayenne pepper
  • 1 lb 1lbrainbow trout filletrainbow trout fillets, (1/2-inch/1 cm thick)
  • 2 tsp 2tspvegetable oil
  • 2 tsp 2tspfresh parsley, chopped
  • 1 1green oniongreen onions, chopped
  • 5 5lemon wedges
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In small bowl, combine paprika, pepper, salt, oregano, chili powder, mustard, thyme and cayenne pepper; set aside.

Pat fillets dry; place, skin side down, on broiler rack. Lightly brush both sides of fillets with oil. Sprinkle both sides evenly with paprika mixture. Broil 4 to 6 inches (10 to 15 cm) from heat for 4 to 5 minutes or until fish flakes easily when tested with fork.

Arrange fish on warmed serving platter; sprinkle with parsley and green onion. Squeeze 1 of the lemon wedges over fish; serve with remaining wedges.

Nutritional Information Per serving, about:

cal 162 pro 6g
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