Cajun Dusted Idaho Brook Trout* Recipe

Entrées

1. 1

   Prepare the Trout

   Rinse the Idaho brook trout under cold water and pat dry with paper towels.

2. 2

   Season the Trout

   Rub the trout with olive oil and generously coat them with Cajun spice blend. Ensure to cover the insides as well as the outsides. Season with salt and black pepper to taste.

3. 3

   Preheat the Grill

   Preheat your grill to medium-high heat (about 375°F or 190°C). If using charcoal, allow the coals to become ashen before placing the trout on the grill.

4. 4

   Grill the Trout

   Place the seasoned trout on the grill. Grill for about 5-7 minutes on each side, or until the fish flakes easily with a fork and has nice grill marks. Remove from the grill and set aside.

5. 5

   Prepare the Cucumber & Feta Salad

   While the trout is grilling, chop the cucumber, cherry tomatoes, and red onion into bite-sized pieces. In a bowl, combine the cucumber, cherry tomatoes, red onion, and crumbled feta cheese.

6. 6

   Dress the Salad

   Drizzle the salad with olive oil and lemon juice, then sprinkle with fresh dill. Season with salt and black pepper to taste. Toss gently to combine.

7. 7

   Serve

   Plate the grilled trout alongside the cucumber and feta salad. Enjoy your Cajun Dusted Idaho Brook Trout!