Red Mountain Trout Baked in Yellow Corn Husks

@RedMountainSpa #recipe

Serves 4

Trout Ingredients:
2-8 oz. Idaho Trout Fillets
8 tsp Fresh Herb Rub (see recipe below)
8 slices Lemon
8 slices Roma Tomato
4 sprigs Fresh Thyme
4 squeezes Fresh Lemon Juice
Dash over each fillet Kosher Salt
1-2 per fillet Corn Husks

Fresh Herb Rub Ingredients:
1/2 C Fresh Parsley, chopped
1/2 C Fresh Oregano, chopped
1/2 C Cliantro, fresh, chopped
1/4 C Fresh Rosemary, chopped
1 T Mustard Seed
Pinch Cayenne
Pinch Salt
Pinch Pepper
2 T Lemon Juice
4 T Olive Oil

Trout Directions:

• Soak the corn husks in water to hydrate.


• Cut each 8-ounce trout filets in half, making four 4-ounce servings.


• Squeeze a small amount of lemon juice onto the trout; add a small sprinkle of Kosher salt over each serving.


• Brush the trout with the herb rub.


• Top the trout with alternating slices of lemon and tomato; top each serving with a sprig of thyme.


• Carefully flip the trout over onto the corn husks so that the tomato/lemon/thyme are lying on the husk.


• Fold the husk over so that the trout is completely sealed inside; cover with a damp towel and reserve for service.


• To finish, bake for 6-7 minutes in a 400 degree oven.

Directions for Herb Rub:

• Mix the dry ingredients.


• Mix the wet ingredients.


• Mix the dry ingredients and wet ingredients.