Grilled Red Trout with Ranchero Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
salt and pepper, to taste |
4 red trout fillets, boned |
cooking spray, if desired |
ranchero sauce, recipe follows |
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 |
Directions:
1. 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.
2. Ranchero Sauce:
3. 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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