Name: Grilled Red Trout with Ranchero Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: Salt and pepper, to taste; 4 red trout fillets, boned; Nonstick cooking spray, if desired; Ranchero sauce, recipe follows; 1/2 large red onion, diced small; 1 roasted poblano 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

Directions

Salt and pepper the meat side of the fish, spray with nonstick 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:

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.

Recipe courtesy of Alpine Mountain Ranch, CO

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Grilled Red Trout with Ranchero Sauce

Ranchero Sauce:

Ranchero Sauce:

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