Spicy Topped Trout

Kitchen Tested
  • Yield 6 to 8 servings

This quickly made topping will turn fish filet into a gourmet delight.


2 pounds trout filets
Salt and pepper to taste
3 tablespoons balsamic vinegar
1/4 cup light mayonnaise
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1/2 teaspoon sugar
1 teaspoon Dijon mustard
dash cayenne pepper


  1. Preheat oven to 500F.
  2. Rinse the trout, pat dry and lay in an oblong pan.  Season to taste with salt and pepper and drizzle with the balsamic vinegar.  In a small bowl, mix together the mayonnaise, lemon juice, Worcestershire sauce, garlic, sugar, Dijon mustard and cayenne.  Spread the mayonnaise mixture over the filets.  Let sit to marinate for about 20 minutes.  Sprinkle with paprika.
  3. Bake the fish for 10 to 15 minutes or until the fish flakes with a fork.



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