6 (6 to 8 oz ea.) trout fillets (salt water species)
Tony Chachere's seasoning
3 cloves garlic, finely diced
2 jalapenos, seeded and diced
1 small red onion, diced coarsely
1 carrot, peeled and diced
3 tbsp. fresh lemon/lime juice
1 tbsp. soy sauce
1/2 cup (1 stick) butter (I use salted)
large romaine lettuce (1 leaf per serving)
fresh parsley, for garnish

Use charcoal BBQ pit and heat charcoal briquettes until coals are white (I use old smokey). Add Tony's seasoning to both sides of fillets (to your taste).

Dice garlic, jalapenos and all vegetables. Sauté in canola oil until translucent and set aside in bowl. Add lemon juice, soy sauce and melted stick of butter to bowl then whisk together with vegetables.

In same sauté pan for vegetables, sear trout on each side for thirty seconds each and set aside on cutting board on top of a hearty leaf of romaine lettuce. Once all fillets are on romaine lettuce leaves take them to the BBQ pit and set them on grill. Close lid and cook for 4 minutes.

After 4 minutes evenly add vegetable mixture from bowl on top of each fillet, replace cover on BBQ pit for another 4 minutes or until fish are done (flaky with fork).

Garnish with parsley and serve with black beans mixed with cilantro and sour cream (or your choice of side).

Serves 6.

Submitted by: J. Wilkening