F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Grilled Trout with Smoky Tomatillo Sauce and Cucumber Salad
James Baigrie

Grilled Trout with Smoky Tomatillo Sauce and Cucumber Salad

  • TOTAL TIME: 50 MIN
  • SERVINGS: 4
  • HEALTHY

Alex Roberts's father, Don, took up full-time farming in his sixties, after a career as a librarian. He and his partner, Joni Cash, now own a 40-acre property in Otter Creek, Wisconsin, where they grow a huge assortment of organic produce, including the chiles and tomatillos that make the base for this smoky sauce. Alex pairs it with grilled local trout and a tart salad made with his father's cucumbers. "Dad gives me a list of what he's growing at the beginning of every season, and I plan my menus around that," he says.

  1. One medium cucumber—peeled, seeded and sliced into thin half-moons
  2. Salt
  3. 2 dried guajillo chiles
  4. 1 dried chipotle chile
  5. 2 cups boiling water
  6. 5 medium tomatillos, husked and rinsed out (6 ounces)
  7. 2 tablespoons vegetable oil, plus more for brushing
  8. 3 garlic cloves, minced
  9. 1 small onion, diced
  10. 1 tablespoon chopped cilantro
  11. 2 tablespoons chopped mint
  12. Freshly ground pepper
  13. 1/4 cup sour cream
  14. 1 jalapeño, seeded and minced
  15. 1 tablespoon chopped flat-leaf parsley
  16. Four 6- to 8-ounce trout fillets, with skin
  1. In a colander, toss the cucumber with » teaspoon of salt and let stand until wilted, about 25 minutes. Pat dry.
  2. Meanwhile, soak the guajillo and chipotle chiles in the boiling water until softened, 20 minutes. Discard the stems and seeds and coarsely chop the chiles.
  3. Light a grill. Grill the tomatillos over high heat until they are charred all over, about 5 minutes. Discard the charred skins and coarsely chop the tomatillos.
  4. In a small skillet, heat the 2 tablespoons of vegetable oil. Add two-thirds of the minced garlic and the onion and cook them over moderate heat until softened, about 7 minutes. Transfer to a blender and add the chopped chiles and tomatillos and the cilantro and mint. Puree the sauce and season with salt and pepper.
  5. In a medium bowl, toss the wilted cucumbers with the sour cream, jalapeño, parsley and the remaining minced garlic. Season with salt and pepper.
  6. Brush the trout fillets with vegetable oil and season with salt and pepper. Oil the grate and grill the fish over high heat, skin side down, until the skin is crisp, about 3 minutes. Turn the fish and grill until it is just cooked through, about 2 minutes longer. Transfer the fish to plates and serve with the chile-tomatillo sauce and cucumber salad alongside.
Make Ahead The chile-tomatillo sauce can be refrigerated overnight. Bring the sauce to room temperature before serving.

Suggested Pairing

Trout, like most freshwater fish, is fairly delicate (even when grilled), so a large-scale wine is apt to overwhelm it. A California rosé is light enough to pair with the trout but has enough ripe fruitiness for the spicy tomatillo sauce.

You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.