User Manual

1212
INGREDIENTS DIRECTIONS
1. Combine the pineapple salsa ingredients in a small bowl.
Reserve the pineapple salsa in the bowl.
2. Combine the cabbage slaw ingredients in a second
small bowl and mix. Reserve the cabbage slaw in the
refrigerator.
3. Place the Grill Plate on the Power Smokeless Grill
and preheat the Grill to 350°F.
4. Combine the blackening seasoning ingredients in a third
bowl and mix. Sprinkle the seasoning on both sides of
the trout.
5. Place the trout on the Grill Plate and cook each side
of the trout for 3–5 mins. Remove and reserve the trout.
6. Place the tortillas on the Grill Plate and cook until
browned (about 5 mins.)
7. Transfer the tortillas to a serving platter. Slice the trout
and then top the tortillas with the cabbage slaw and the
trout slices. Drizzle the pineapple salsa over the top.
Pineapple Salsa
½ pineapple, cored, peeled &
diced small
1 pint cherry tomatoes, quartered
½ red onion, diced
1 jalapeno, seed & diced
1 tbsp. lime juice
½ bunch cilantro, chopped
½ tsp. salt
Cabbage Slaw
¼ red cabbage, sliced
¼ green cabbage, sliced
½ red onion, sliced
¼ cup chopped cilantro
zest of ½ lime
juice of 1 lime
Blackening Seasoning
1 ½ tsp. paprika
1 tsp. oregano
1 tsp. garlic powder
½ tsp. cayenne pepper
½ tsp. cumin
½ tsp. kosher salt
1 tsp. brown sugar
1 tsp. dried thyme
2 tbsp. oil
8 small corn tortillas
1 1-lb steelhead trout side
Serves 4
Blackened
Trout
Tacos