Recipe courtesy of Alpine Mountain Ranch

Grilled Red Trout with Ranchero Sauce

  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 8 servings
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Salt and pepper, to taste

4 red trout fillets, boned

Nonstick cooking spray, if desired

Ranchero sauce, recipe follows

Ranchero Sauce:

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


  1. 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:

  1. 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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