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.
Here's how I did it:
Jalapeño Business Grilled Trout
Bright and Citrusy with a Punch
- 4 fresh trout filets, skin on.
- 1 bottle of Jalapeño Business.
- 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!