Recipe courtesy of Alpine Mountain Ranch
Grilled Red Trout with Ranchero Sauce
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 414
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 47
- Cholesterol
- 134
- Sodium
- 999
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
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
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.