Chili Lime Baked Trout (Printable Version)
Zesty chili-lime marinated whole trout, baked until perfectly flaky and tender.
# What You Need:
→ Fish
01 - 4 whole trout (about 12–14 oz each), cleaned and gutted
→ Marinade
02 - 2 tablespoons olive oil
03 - Zest and juice of 2 limes
04 - 2 cloves garlic, minced
05 - 1 fresh red chili, finely chopped (seeds removed for less heat)
06 - 1 teaspoon ground cumin
07 - 1 teaspoon paprika
08 - 1 teaspoon honey or agave syrup
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Garnish
11 - Fresh cilantro leaves, chopped
12 - Lime wedges, for serving
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly coat with oil.
02 - In a small bowl, combine the olive oil, lime zest, lime juice, garlic, red chili, cumin, paprika, honey, salt, and pepper. Stir until well blended.
03 - Rinse the trout under cold water and pat thoroughly dry with paper towels. Using a sharp knife, score each side of the fish with three diagonal cuts.
04 - Rub the marinade generously over and inside each trout, making sure the mixture penetrates the scored cuts and the cavity.
05 - Arrange the trout on the prepared baking tray. Bake for 18 to 20 minutes, until the flesh is opaque and flakes easily when tested with a fork.
06 - Transfer the trout to serving plates, scatter with chopped cilantro, and serve alongside lime wedges.
# Helpful Hints:
01 -
- The marinade doubles as a dressing for whatever side you throw together, so nothing goes to waste.
- Whole trout looks wildly impressive on a plate but honestly requires almost zero skill to pull off.
02 -
- If you skip scoring the fish the marinade sits on the surface and you lose half the flavor, so make those cuts deep and confident.
- Overbaking by even three minutes turns trout from silky to dry, so start checking at the 16 minute mark the first time you make this.
03 -
- Let the marinade sit for five minutes before rubbing it on the fish so the garlic and chili have time to bloom in the oil.
- Pat the trout absolutely dry before marinating because even a little extra moisture stops the seasoning from adhering properly.