Follow the Chef's Recipe below or get creative with your own kitchen creations.
Chef's Recipe for Tangy Cajun Trout: Clean and rinse 2 whole boneless trout (serves 2) in fresh cold water. Rub olive oil over trout and place fish on Baker's parchment or aluminium foil large enough to fold loosely over each fish. Sprinkle 1/2 of the contents of Tangy Cajun Rub package over each fish. Slice one orange into 1/4 inch slices and insert orange slices into the fish. Fold foil or parchment and crimp to seal. Bake at 35 for 18 - 2 minutes. Serve with rice or new potatoes.
Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.
Ingredients: Salt, paprika, orange peel,chili powder, fructose, and spices. 100% Kosher.
Allergens: Does not contain any gluten, wheat, soy, milk, peanut, egg or tree nut ingredients.