Baked Trout (Trucha)

This dish is wonderful with quinoa salad or roasted peppers with lentils.


  • 4 (7-ounce) whole trout fillets with skin
  • Salt and black pepper, as desired
  • 1 t olive oil
  • 1 c chopped cilantro
  • 2 medium limes, thinly sliced; reserve a wedge for juice


  1. Preheat grill.
  2. Rinse fish gently and pat dry.
  3. Brush fish with a little olive oil and sprinkle salt and pepper over fish flesh.
  4. Divide cilantro and lime slices evenly among fish cavities.
  5. Place fish over grill for 5 minutes and flip once.
  6. Squeeze lime juice over fish and transfer to a platter.
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