- 2 rainbow trout
- 1 tablespoon lime juice
- 1 tablespoon fresh parsley, finely minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- Cut off and discard the head and tail. Gut and fillet open the trout and remove the bones. Leave the skin on, it helps with serving. Line a shallow broiling pan with aluminum foil and lightly oil it. Lay the trout open on the pan with the skin side down.
- Place a rack 6-8 inches from the broiler. Preheat boiler.
- In a bowl add the lime juice, minced parsley, cumin, paprika, garlic powder, chili powder, salt and pepper. Mix well. Add a Tbsp of olive oil and whisk well. Repeat until all the oil is incorporated.
- Brush the dressing onto the trout. Place the pan under the broiler and cook for 5 to 6 minutes, with the oven door cracked open.