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February 02, 2006

Salt Water Trout Recipe

We had this for dinner Tuesday night.

Using a combination of Cajun's Choice Blackened Seasoning and Chef Paul Prudhomme's Seafood Magic, rub into the fillets, using just enough olive oil to liquefy the blend.

Put aluminum foil on top of your grill and place the trout on the foil. Grill/Smoke to 140* internal temperature.

Posted by The General on February 2, 2006 02:22 PM

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