This was our first guided trip with friends fishing for Steelhead Trout up in Oregon. I have to say this was one of my Top 5 Best Adventures. We were lucky enough to bring some trout home and make some of my favorite barbequed trout tacos seasoned with a spicy southwest dry rub and another favorite lemon and herb rub. I thought I would share some of the fishing photos along with the dry rub ingredients. Enjoy ~ Kristy
SPICY SOUTHWEST DRY RUB INGREDIENTS
- 2 tablespoons cumin
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 garlic cloves chopped
- ¼ cup melted butter
LEMON & HERB DRY RUB INGREDIENTS
- 2 tablespoons Old Bay Lemon & Herb
- 1 teaspoon garlic powder
- ¼ cup melted butter
DIRECTIONS
- Wash trout filets and dry with paper towel.
- Place one trout filet on two pieces of tinfoil. Rub fish with dry seasoning and then top with melted butter. Place third piece of tinfoil on top of trout being sure to seal up all four edges. Do the same thing with remaining filets.
- Turn barbeque to high. Place foil packets on heat and let cook for 5 minutes. Turn packets and cook for additional five minutes. Turn heat to low and cut a hole in top of foil to let steam out. Cook for 3 more minutes.
- Remove trout from barbeque and enjoy with your favorite fish taco toppings.
- We topped our trout tacos with avocado, cabbage, kale, green onions, tomatoes, sour cream and our favorite sauce for fish tacos, Louisiana Crystal Hot Sauce.
big hit! did this the other night, with a 4 lbs rainbow. wasn’t sure if a large deep orange flesh colored trout would make good tacos. I’ve always made them with perch or walleye. I made it to the letter, and the flavors were great. I let the rub sit on the fish for an hour in the fridge. Thank you.