Grilled Red Trout with Ranchero Sauce

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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.

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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!