Grilled Red Trout With Ranchero Sauce Recipes

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RANCHERO SAUCE



Ranchero Sauce image

Provided by Food Network

Categories     condiment

Time 1h25m

Yield 12 cups

Number Of Ingredients 17

1 green bell pepper
1 red bell pepper
1 poblano pepper
1 dried guajillo chile
1 dried pasilla chile
3 tablespoons olive oil or vegetable oil
3 medium Spanish onions, coarsely chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon dried thyme
1 teaspoon ground black pepper
1 tablespoon kosher salt
6 to 8 garlic cloves, sliced
Two 28-ounce cans chopped tomatoes
Two 6-ounce cans chopped green chiles
1 tablespoon sugar

Steps:

  • On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
  • In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
  • In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
  • Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.

BARBECUED TROUT



Barbecued Trout image

This delicious recipe came from a friend her in Mountain Home. The sauce really gives the fish a wonderful flavor. Even those who aren't that fond of fish will like it prepared this way. My husband and I have been married for 45 years and moved to this area after retiring 4 years ago. - Vivian Wolfram, Mountain Home, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

2/3 cup reduced-sodium soy sauce
1/2 cup ketchup
2 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon dried rosemary, crushed
6 pan-dressed trout
Lemon wedges, optional

Steps:

  • Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired.

Nutrition Facts :

HOT GRILLED TROUT



Hot Grilled Trout image

This is hot, as in SPICY hot! If one whole tablespoon of Tabasco seems to be too much for you then, obviously, use less. This recipe is from "The Tabasco Cookbook"

Provided by Hey Jude

Categories     Trout

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup fresh lemon juice
2 tablespoons butter or 2 tablespoons margarine, melted
2 tablespoons vegetable oil
2 tablespoons fresh parsley, chopped
2 tablespoons sesame seeds
1 tablespoon hot pepper sauce, such as Tabasco
1 teaspoon fresh ginger, grated
1/2 teaspoon salt
4 (1 lb) brook trout, whole, cleaned

Steps:

  • Prepare your grill for grilling. In a shallow dish, mix the lemon juice, butter, oil, parsley, sesame seeds, hot sauce, ginger and salt. With a fork, pierce the skin of each fish in several places. Roll the fish in the lemon juice mixture to coat thoroughly. Leave the fish in the marinade, cover the dish, and refrigerate for 30 minutes to 1 hour, turning the fish occasionally.
  • Remove the fish, reserving the marinade, and place them in a hand-held, hinged grill (I use that method because I'm terrible at turning the fish on the grill without mangling them). Brush the fish with the marinade. Cook about 4 inches from the hot coals for 5 minutes. Turn, brush with marinade, and cook for 5 minutes longer, or until the flesh appears opaque and flakes easily.

Nutrition Facts : Calories 812.6, Fat 44.8, SaturatedFat 10.1, Cholesterol 278.2, Sodium 672, Carbohydrate 2.4, Fiber 0.7, Sugar 0.5, Protein 95.2

GRILLED TROUT WITH CUCUMBER-TOMATO RELISH



Grilled Trout With Cucumber-Tomato Relish image

Provided by Bryan Miller

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 large cucumber, seeded and diced
2 cups seeded, chopped tomatoes
1/4 cup diced red onion
2 tablespoons fresh mint cut into ribbons
1/2 teaspoon red pepper flakes
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste
1 cup plain yogurt
Grated zest of 1 lemon
1 teaspoon toasted cumin seeds
1 teaspoon toasted coriander seeds
4 whole brook trout, about 10 ounces each
Olive oil for basting trout

Steps:

  • To make the cucumber-tomato relish, combine in a bowl the cucumber, tomatoes, onions, mint, red pepper flakes, lemon juice, salt and pepper. Keep cool until served.
  • To make the yogurt sauce, combine in a bowl the yogurt, lemon juice, lemon zest, cumin seeds, coriander seeds, salt and pepper. Keep cool until served.
  • Brush the trout with olive oil. Season with salt and pepper. Grill the trout over charcoal (or broil) for 4 minutes a side. Serve each trout with relish on the side and the yogurt sauce.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 27 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1244 milligrams, Sugar 7 grams, TransFat 0 grams

RANCHERO GRILLED RED TROUT RECIPE



Ranchero Grilled Red Trout Recipe image

Provided by teachskinner

Number Of Ingredients 12

Ranchero Sauce:
Salt and pepper, to taste
4 red trout fillets, boned
Cooking spray, if desired
Ranchero sauce, recipe follows
1/2 large red onion, diced small
1 roasted pablano chile, peeled
1 red bell pepper, diced small
3 pounds, canned diced fire roasted tomatoes (or canned, diced tomatoes)
1 tablespoon ground cumin
1 teaspoon cayenne
Salt and pepper, to taste

Steps:

  • Salt and pepper the meat side of the fish, spray with cooking spray if desired. Place skin side down on a hot grill. Cook about 30 seconds and flip over. The skin should separate from the meat. Cook 1 to 2 minutes, and turn over, to finish cooking the other side of the fillet. When cooked through, around 1 minute more, depending on the temperature of your grill, remove from heat. Serve hot with ranchero sauce. Ranchero Sauce: Saute onion, red pepper and poblano chile until soft and translucent. Add the tomatoes, bring to a boil. Add seasonings. Simmer for 15 to 20 minutes. Serve hot.

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