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