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Ranchero Grilled Red Trout


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  • 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



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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