Jalapeño Business Grilled Trout
I was talking to a customer the other day and they mentioned that they loved our Jalapeño Business on fish. They couldn't have played it up more and I knew I had play with that idea.
I love freshwater fish. I've hooked my share of Lake Erie Walleye and Yellow Perch and I used to go fishing in the small creeks in northern Pennsylvania for Rainbow Trout. I havent been fishing in years, but every so often, I crave that flavor in my life. I decided that trout would be the focus of our exploration with this sweet, tangy, spicy sauce.
I was astounded by the results. Clean plate club.
- 4 fresh trout filets, skin on.
- 2 limes.
- 1 lemon.
- A neutral oil, such as canola or grapeseed.
- Salt and Pepper to taste.
Heat your grill to 250 degrees. Make sure your grill grates are properly cleaned so the trout does not stick.
While your grill is heating, slice up one lime and one lemon. Make sure to slice the fruits fairly thin.
Lightly coat your trout filets in oil and season with salt and pepper.
Place the trout on the grill, skin side down. Next to the trout, place the citrus slices in approximately the same size as the filet - usually about 3 slices.
Take a brush and apply a thin layer of Jalapeño Business on the citrus and the fish.
Be careful to watch your fish. Trout will cook quickly on the grill and will be done when the flesh is flakey and white. This should be approximately 3 minutes. If its a bigger filet, be sure to flip it onto the citrus bed halfway through cooking. For a smaller filet, flip it onto the lemon-lime layer just before it finishes cooking. Be sure to brush the skin with some Jalapeño Business!
Serve immediately, maybe with a wonderful Green Chile Cheddar Hoecake and enjoy!
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