INGREDIENTS

• 2 lb. steelhead trout fillets
• ¼ cup butter; melted
• 2 Tbs. lemon juice
• ¼ tspn. paprika
• 1/8 tspn. cayenne pepper
• ¼ cup barbeque sauce

INSTRUCTIONS

Preheat an outdoor grill for medium heat, and lightly oil the grate. Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets. Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.

INGREDIENTS

• 2 tspn. Cajun Creole seasoning
• 1 tspn. garlic powder
• ¼ tspn. ground cumin
• ¼ tspn. paprika
• ¼ tspn. plus a pinch, salt
• ¼ tspn. black pepper
• Pinch of cayenne pepper
• 4, 4–5 oz. skinless salmon fillets
• 1½ Tbs. olive oil, plus more

INSTRUCTIONS

Prepare the dry-rub by combining the first seven ingredients in a small dish or ramekin; combine with a fork, and set aside for a moment. Place the salmon fillets onto a large plate or platter, and rub with 1 Tbs. of olive oil and the dry-rub ingredients; marinate the fillets for about 20 minutes. After marinating the salmon, turn the broiler on high and line a baking sheet with foil; drizzle a bit of olive oil onto the foil, and add the salmon fillets; broil the salmon for about 8–9 minutes, or until it is golden brown on top yet still moist in the middle.

INGREDIENTS

• 1½ lb. walleye fillet
• 1 lime; juiced
• 1–2 Tbs. canola oil
• 2 tspn. cayenne pepper
• 2 tspn. garam masala
• 1 tspn. garlic salt
• ¼ tspn. pepper

• 2 cups mangos; peeled & diced
• ½ pt. grape tomatoes; halved
• 1 small onion; chopped
• 1 jalapeño; seeded & finely sliced
• ¼ cup mint; finely sliced
• 1 medium lime; juiced
• ¼ tspn. salt

INSTRUCTIONS

Preheat oven to 350°. Combine cayenne pepper, garam masala, garlic salt and pepper in a small bowl. Dry fish fillets and sprinkle with lime juice. Sprinkle seasoning spices onto one side of fish, pressing firmly into the flesh. Heat 1 Tbs. oil in a non-stick pan over medium heat. Add fish fillet with seasoning side down and sear for 2–3 minutes until it gets dark brown. Be careful not to let it burn. Flip and sear for another 2 minutes. Place pan in oven to finish cooking. Bake for 8–10 minutes or until a knife inserted at the thickest part barely flake the meat apart. Combine all the mango ingredients in a medium-sized bowl and mix well.