Recipe courtesy of the Idaho Department of Agriculture
4 Rainbow Trout or 8 boneless Trout Filets
½ cup fresh lime juice
3 tablespoons chopped cilantro
2 garlic cloves, minced
¾ teaspoon ground cumin
¼ cup olive oil, divided
1 onion, thinly sliced
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
8 (6-inch) flour tortillas
Salsa, Sour Cream, and Guacamole (optional)
> Combine lime juice, cilantro, garlic, cumin and 2 tablespoons olive oil. Pour over trout. Cover and marinate, refrigerated, at least 30 minutes.
> Combine onion and peppers. Sauté in 2 teaspoons oil just until tender, about 5 minutes; reserve. Remove trout from marinade; cook on lightly oiled grill or sauté until just done, about 2 minutes per side.
> On hot griddle, heat tortillas on both sides. Remove skin from trout. Place half trout or one filet in each tortilla. Add sautéed vegetables. Serve with salsa, sour cream and guacamole if desired.
Serves 4 (2 fajitas per person).
Preparation and cooking time – 30 minutes.