SLIDESHOWS: Grilled Seafood

Grilled Trout with Smoky Tomatillo Sauce and Cucumber Salad

Chef Alex Roberts 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.

Go to recipe (1 of 15)

Subscribe to Food & Wine magazine