Blackened Trout


Here in California, much of the trout fishing season is during the summer months. This coincides with grilling season. What better way then to cook up a nice trout than over the barbecue? This coffee crusted trout tastes great and keeps the house from heating up. Though, depending on how you handle spice, you may feel the heat anyways!



Prep Time: 5 Minutes    Cook Time: 6-8 Minutes    Serving Size: 1-2

- 1-2 Small Trout (8-12" scaled, skin on)

- 1t Coffee (I Recommend Hunter's Blend)

- 1/4t Cayenne

- 1/4t Lawry's Seasoned Salt

- 1/2t White Pepper

- 1/4t Garlic Powder


Preheat your grill on High. Make certain to clean and lightly oil the grill top to avoid the trout sticking. 

Wash trout and pat dry, the dryer the better. On a plate, combined all rub ingredients and press onto trout.

Place trout onto grill and immediately turn heat to medium. This will add nice grill marks and not overcook the fish. Cook for 3-4 minutes and turn fish, placing them in a new spot on the grill to allow for new sear marks. cook for an additional 2-3 minutes or until desired doneness. The trout meat should naturally flake when done but you want to pull it as close to the moment it begins to flake as possible. This will allow for a more moist fish. Serve immediately.