Baja Trout

In dry medium saute pan over medium heat, toast cumin seeds 3 to 4 mins. or until fragrant and warm. Remove from heat. When cool, grind seeds in spice grinder or clean coffee grinder.

Combine ground cumin, lime zest, 1/3 cup lime juice, ancho chile seasoning and salt in small bowl. Stir in olive oil until mixture forms thick paste.

Spread about 2 tbsp. ancho paste on each trout fillet. Place trout flesh side down on lightly oiled grate; cook about 3 mins. Turn and continue cooking until trout turns opaque, about 2 to 3 mins more. Serve immediately.