Grilled Rainbow Trout With Apricot Salsa Recipe
Yield: 4 Servings
4 6-oz. rainbow trout fillets
1 c fresh apricots,diced
1 sm avocado,diced (1/2 cup)
3/4 c fresh pineapple,diced
1/4 c red pepper,diced
1 1/4 T lime juice
1 t cilantro,finely chopped
1 fresh ground pepper,to tast
In a medium bowl, combine apricots, pineapple, avocado and red
pepper.
Sprinkle with lime juice and cilantro; toss and chill. Grill trout on
oiled grate for 2 minutes. Turn trout and grill for 2 more minutes,
or until trout turns opaque. Top with apricot salsa and serve
immediately.
Serves 4.
Grilled Rainbow Trout With Asian Flavors
Yield: 4 Servings
4 6-oz rainbow trout fillets
1 T ginger root
1 t lime peel,Grated
1/4 c safflower oil
1 t red pepper,Crushed
2 T lime juice
1 salt,to taste
In a medium bowl, saute ginger in oil just lightly browned and
aromatic. Remove pan from heat; stir in red pepper. When oil cools
completely, whisk gradually into lime juice and peel. Set aside. Heat
grill and brush with oil. Grill trout flesh side down 2 minutes.
Gently turn. Grill for 2 more minutes, or until trout turns opaque.
Serve immediately with lime-ginger mixture.
Serves 4.
Grilled Rainbow Trout With Caponata Relish
Yield: 4 Servings
INGREDIENTS ====================
2 T olive oil
1 garlic clove,crushed. may
1 double amount (or according)
1 to taste
1 c peeled and egg plant,Chopped
1 or mushrooms.,Sliced
1/2 c chopped bell peppers,a
1 mixture of green and yellow
1/2 c tomatoes,Chopped
2 T black olives,Sliced
1 T capers
1 t balsamic (or red wine
-vinegar)
4 rainbow trout fillets,4 oz
1 each
PREPARATION ====================
In a small saucepan, heat olive oil over medium heat. Saute garlic
for one minute. Add eggplant and peppers. Stir quickly to coat.
Saute for five minutes or until softened. Add tomatoes and remaining
ingredients except fish. Continue cooking five minutes longer. Hold
on very low heat.
Oil the grid of a grill or broiler pan. Place fillets, flesh-side
down, on the oiled grid and cook about two minutes. Gently turn trout
with a spatula. Cook the fish about two minutes more. Fish is done
when it turns from translucent (like glass) to opaque (like paper).
Fish flakes easily when tested with a fork. Serve the trout with the
caponata relish.
Grilled Ribeye With Chimichurri & Red Chile
Yield: 1 Servings
1 6 ribeye steaks (10 ounces
: each)
1 1/2 c Red Chile Mustard
: Chimichurri Marinade
: ****** Chimichurri ******
6 cloves garlic
3 bay leaves
2 jalapenos -- coarsely
: chopped
1 1/2 TB salt
1 TB Ancho powder
1/2 c fresh cilantro -- finely
: chopped
1/2 c flatleaf parsley -- finely
: chopped
1/4 c fresh oregano -- finely
: chopped
1/4 c distilled white vinegar
1/3 c olive oil
: ****** Red Chile Mustard
: ******
2 c Dijon mustard
3 TB Ancho chile powder
In a blender, puree, garlic, bay leaves, jalapenos, salt and 1
tablespoon of the vinegar until a paste is formed. Transfer to a
mixing bowl and add the herbs. Whisk in the remaining vinegar and
olive oil until smooth. Add ribeye steaks and let marinade for one
hour.
Prepare a wood or charcoal grill and let it burn to embers. Remove
steaks from marinade and grill steaks until done to your liking,
about 4 minutes on each side for medium rare. Serve with chile
mustard to taste.
Red Chile Mustard: Combine the mustard, Ancho chile powder, and 3
tablespoons of lukewarm water and mix well. May be prepared up to one
week ahead and refrigerated. Bring to room temperature before serving.
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