Grilled Southwestern Rainbow Trout
INGREDIENTS
- ¼ cup of chipotle chiles packed in adobo sauce, plus 2 tablespoons adobo sauce
- 2 tablespoons brown sugar
- ½ cup fresh lime juice
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 4 6-oz. Riverence Rainbow Trout Natural Fillets
DIRECTIONS
- If you’re shy around spice, remove the seeds from the peppers first.
- In your food processor, combine chiles, adobo sauce, brown sugar, lime juice, oil and vinegar. Process briefly until combined, about 5 seconds.
- Place trout fillets in a heavy-duty plastic zipper-lock bag or in shallow dish. Add marinade; turn fillets to cover. Refrigerate 20 minutes. Drain and discard marinade.
- Heat grill to medium-high. Lightly coat the grill with oil or nonstick spray. Add trout flesh-side down and grill 3 minutes. Turn and cook 3-5 more minutes or until trout is opaque.
