Trout, trout, trout~~ Cook that trout! This recipe uses cayenne and cumin to spice and flavor the fish before it's pan-fried to completion. "Trout Recipe Ingredients 2 one-pound trout, washed and patted dry 4 tablespoon extra virgin olive oil Juice of one large lime or two small limes 2 teaspoon sea salt 1 teaspoon black pepper 1/2 teaspoon cayenne pepper 2 teaspoons cumin powder 2 tablespoons minced lemon balm or mint 1 tablespoon minced fresh lemon thyme 4 large cloves garlic, finely minced 3 tablespoons sunflower seed oil or peanut oil and extra salt and pepper for frying 5 cups prepared brown rice pilaf (optional) for serving. Trout Recipe Steps With the trout set aside, mix all the ingredients in a glass baking dish that can accommodate the length of the trout. Mix thoroughly. Place the trout on top of the marinade. Using your hands, rub marinade on the outsides and insides of the fish. Be sure to get some of the wonderful garlic on the inside. Cover the baking dish with plastic wrap and pop it into the refrigerator for at least four hours or up to 24 hours. Heat the sunflower seed oil in a large heavy skillet until the oil is shimmering. Remove the trout from the marinade and carefully lower it into the hot skillet. Be careful — there may be some popping and crackling of oil. Sprinkle with more salt and pepper. Fry the trout over a medium flame for about 6 minutes and then turn the trout over. Use two spatulas for this: one for lifting the trout and the other on top for guiding the trout. If the trout skin is disturbed in the turning process, do what you can to put it back in place. The skin helps keep the fish from drying out as it cooks. Sprinkle this side with a bit of salt and pepper and cook for about another 6 minutes. The trout is done when the flesh flakes easily with a fork. When done, lift the trout from the skillet and place on a bed of hot brown rice pilaf. Quickly pour the fish marinade into the hot skillet. This will help to lift flavorful bits from the bottom of the pan and will cook the garlic in the marinade. Cook for about two minutes, stirring with a wooden spoon or small spatula. Pour the hot marinade over the fish and pilaf. Garnish with fresh mint or parsley and serve with pride."