Ocean trout fillets are pink and firm-fleshed, much like salmon fillets, which can be substituted in this recipe. Begin by making a salsa from avocado, red onion, red chili, coriander leaves, and the zest and juice of a lime. Mexican spice rub is made combining cumin, chili powder, smoked paprika, and sea salt. Debone the trout fillets, but leave the skin on. Score the skin and rub in the spices. On a barbecue grill, cook the fillets skin side down before flipping. Allow them to rest for two minutes after cooking, then serve topped with the salsa.
Key Takeaways:
- The avocado salsa is made with avocado, red onion, lime, cilantro, red chili, and either olive or avocado oil.
- The Mexican spice rub contains cumin, chili powder, and smoked paprika.
- On a grill, cook the ocean trout skin-side down before turning.
“Ocean trout has a very mild flavor and, compared to salmon, is a heartier, meatier, sweeter tasting fish with a higher amount of healthy oil.”
Read more: https://www.foodmatters.com/recipe/mexican-spiced-ocean-trout-avocado-salsa
