Baja Trout Burger
1 Rainbow Trout, filleted & bones removed
½ can of Corn & ½ can of Black Beans
1 Diced Tomato
Basil & Cilantro
2 Tsp. Lemon Juice
1 Cups Shredded Iceberg Lettuce
½ Cup Mayonnaise
Harrod’s Cookhouse Lemon & Dill Seasoning
Chipotle Hot Sauce
1 Tbsp. Brown Sugar
1 Tsp. Olive Oil
Lightly coat Fillets with olive oil, then cover with Harrod’s Cookhouse Lemon & Dill Seasoning & a light amount of brown sugar. Bake or BBQ at 375F for 12-14 minutes
Combine Sliced Tomato, Cilantro, Basil and a touch of lemon juice in a bowl.
Combine Black Beans & Corn in a bowl
To make Sauce: Combine Mayonnaise, Chipotle Hot Sauce & Harrod’s Cookhouse Lemon & Dill Seasoning.
Lightly toast Sourdough buns in oven.
Putting it all together:
Brush each side of toasted buns with Chipotle Mayo mixture.
Add Shredded Lettuce
Add Tomato mixture & Beans & Corn
Lay the cooked Trout on top of the veg mixtures, top off with a little more shredded lettuce.