This is a great recipe for weeknight suppers or to share when company drops in.  Make your own blackening seasoning and rub it over trout fillets for a healthy home-style taco.

 

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: 4

 

Ingredients:

4 trout fillets

1 ripe avocado, peeled, pitted and sliced

8 corn tortillas

Fresh cilantro leaves (optional)

 

Red Pepper and Pineapple Salsa:

1 red pepper, cored and diced

1 cup diced fresh pineapple

1/4 cup diced red onion

1 jalapeño pepper, seeded and finely chopped (optional)

2 green onions, sliced

2 tbsp fresh cilantro

2 tbsp olive oil

1 tbsp fresh lime juice

1/2 tsp salt

 

Blackening Dry Rub Seasoning:

2 tbsp paprika

1 tbsp packed brown sugar

1 tsp kosher salt

1 tsp garlic powder

1 tsp dried thyme

3/4 tsp pepper

3/4 tsp mustard powder

1/2 tsp ground cumin

1/4 tsp cayenne pepper

 

Instructions:

  1. Add 16 oz liquid to drip tray and preheat Kenyon City Grill® to high.

 

  1. Red Pepper and Pineapple Salsa: Stir together red pepper, pineapple, red onion, jalapeño pepper (if using), green onions, cilantro, olive oil, lime juice and salt. Set aside.

 

  1. Blackening Dry Rub Seasoning: Mix together paprika, brown sugar, salt, garlic powder, thyme, pepper, mustard powder, cumin and cayenne.

 

  1. Rub Blackening Seasoning over trout fillets. Grill, turning once, for 3 to 5 minutes or until fish is blackened and flakes easily with fork.

 

  1. Warm tortillas on grill, turning once, for 1 to 2 minutes or until lightly grill-marked.

 

  1. Cut trout fillets in half. Assemble trout fillets, Red Pepper and Pineapple Salsa and avocado in tortillas; fold tortillas over to enclose filling. Garnish with cilantro (if using).

 

Tips:

  • To use seasoning as a wet rub, stir equal amounts of rub with olive oil. Pat or rub over fish before grilling.
  • Top save time, use canned pineapple.

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