Cajun Rainbow Trout

Author: Canadian Living

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

  • Portion size 4 servings


  • 1 1/2 teaspoon paprika
  • 3/4 teaspoons pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon dried thyme
  • 1 pinch cayenne pepper
  • 1 lb rainbow trout fillet (1/2-inch/1 cm thick)
  • 2 teaspoons vegetable oil
  • 2 teaspoons fresh parsley chopped
  • 1 green onion chopped
  • 5 lemon wedges


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 facts Per serving, about:

  • Protein 6 g
  • Calories 162.0
Share X

Cajun Rainbow Trout