Grilled Trout with Smoky Tomatillo Sauce and Cucumber Salad

Alex Roberts’s father, Don, and his partner, Joni Cash, 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, a chef in Minnesota, 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.

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