My F&W
quick save (...)
See recent galleries

Midwestern Recipes

Slide 5 of 10

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.

You Might Also Like
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
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.