Grilled Southwestern Rainbow Trout

  • 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
  1. If you’re shy around spice, remove the seeds from the peppers first.
  2. In your food processor, combine chiles, adobo sauce, brown sugar, lime juice, oil and vinegar. Process briefly until combined, about 5 seconds.
  3. 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.
  4. 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.

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