Ingredients
- Salt and pepper, to taste
- 4 red trout fillets, boned
- Cooking spray, if desired
- Ranchero sauce, recipe follows
Directions
Salt and pepper the meat side of the fish, spray with cooking spray if desired. Place skin side down on a hot grill. Cook about 30 seconds and flip over. The skin should separate from the meat. Cook 1 to 2 minutes, and turn over, to finish cooking the other side of the fillet. When cooked through, around 1 minute more, depending on the temperature of your grill, remove from heat. Serve hot with ranchero sauce.
Ranchero Sauce:
- 1/2 large red onion, diced small
- 1 roasted pablano chile, peeled
- 1 red bell pepper, diced small
- 3 pounds, canned diced fire roasted tomatoes (or canned, diced tomatoes)
- 1 tablespoon ground cumin
- 1 teaspoon cayenne
- Salt and pepper, to taste
Saute onion, red pepper and poblano chile until soft and translucent. Add the tomatoes, bring to a boil. Add seasonings. Simmer for 15 to 20 minutes. Serve hot.
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By laura.weis_12141526
Irvine, 43
on September 10, 2009
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I had never tried red trout before, but I love it, especially with the Ranchero Sauce. The skin was easy to peel off. We live in an apartment so I cooked the trout in the oven at 375 degrees for about 20 minutes with Kosher Salt/pepper/lemon slices. The roast the poblano I put it in the toaster oven, set to broil, turning it as each side became charred. The Ranchero Sauce is excellent. I used 1 small can Rotel tomatoes and one 28 oz. can diced tomatoes and it turned out very good. I may even throw in some cilantro with the leftover sauce and serve it chilled as a salsa with chips.
By Sarah17
St. Louis, MO
on August 09, 2008
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The skin actually peeled off the fish as easily as described, and the ranchero sauce was simply to die for. Just the right amount of spice to not overpower the fish. It was a little thick, so I pureed it, but it was fantastic and flavorful!
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