Grilled Red Trout with Ranchero Sauce

Recipe courtesy of Alpine Mountain Ranch, CO

Show: Episode:

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 2 Reviews
Total Time:
20 min
Prep
10 min
Cook
10 min
Yield:
8 servings
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 2 reviews

  • on September 10, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 09, 2008

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.