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Grilled trout with crab
4 trout fillets
1 small can or jar of green (tomatillo) salsa, mild
1 lime, halved
1 small container lump crab meat, picked over for shells
2 tbs butter (optional)
Heat a grill to medium high (at least 400 degrees). On a sheet of aluminum foil, lay one trout fillet. Sprinkle with a little cajun seasoning. Top with 2 tbs. green salsa. Cover with some of the crabmeat. Squeeze some lime juice over the top. Cut the butter into small pieces and put on top of the crab, if you want. Do that for each fillet, making a foil packet for each one.
Grill packets for about 10 minutes, or until fish is flaky.
Serve with grilled avocadoes and onions.