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Ingredients
- Ranchero Sauce:
- 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
Preparation
Step 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.
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.
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