Recipe by rckymtn
"I use this recipe all the time in the kitchen and the outdoors for fresh trout. To add some variation, substitute the lemon with a an orange and add 3 to 4 fresh pieces of asparagus lengthwise and some sliced onion in the cavity; top with a couple slices of bacon. Hope you enjoy it!"
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paprika, plus more for sprinkling
dried rosemary, plus more for sprinkling
garlic powder, plus more for sprinkling
dried parsley, plus more for sprinkling
dried dill weed, plus more for sprinkling
ground black pepper
whole trout, cleaned
lemon, thinly sliced
blanched slivered almonds
This was very good. Perfect spice combo. Used almond flour. Did not have any slivered almonds. Served with asparagus from the garden. Perfect pairing. Thanks for the post rckymtn!
Excellent mix. We caught bass and used it on that and it was wonderful. A good all around dry rub for wild fish.
Easy and delicious! I baked it in the oven on a rack. Did not have slivered almonds or fresh lemon, used lemon juice from a bottle, and it still got devoured in no time. Yum!
This will be my new go-to recipe for trout. It was moist, flavorful, and delicious. It got my kids (4&6) to eat the skin on the trout. Make sure you oil your tin foil!!! Other than that this recipes is perfect as is.
Liked it, but wasn't very kid friendly, i guess just because trout has a lot of bones,so thats not the recipe's fault, but anyways, i only give five stars if my kids will eat it too. id try it again on boneless filets from the store
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 280
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