CHIPOTLE GRILLED TROUT

Step up a weeknight dinner with this succulent new recipe! It might sound lavish but trust us when we say it’s a 25-minute start-to-finish meal! Preparing the Pico is a great way to practice the knife skills or make it SUPER EASY and use a food processor. Fire up the grill, and let’s get dinner ready!

Difficulty: 3/5

Prep time: 12 min

Cook time: 10 min

Serves: 4-6

Step up a weeknight dinner with this succulent new recipe! It might sound lavish but trust us when we say it’s a 25-minute start-to-finish meal! Preparing the Pico is a great way to practice the knife skills or make it SUPER EASY and use a food processor. Fire up the grill, and let’s get dinner ready!

INGREDIENTS 

  • 1 Filet of Fresh Cleaned Steelhead Trout (or any other type of Pink Fleshed Fish; Salmon works well too)
  • 2 tbsp Grapeseed Oil

For the Rub

  • 2 tbsp Brown Sugar
  • 1 tsp Crushed Chipotle
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp White Pepper
  • ½ tsp Salt

For the Pico

  • 4 Yellow Baby Roma Tomatoes – Fine Dice
  • 2 Red Baby Roma Tomatoes – Fine Dice
  • 1 Shallot – Fine Dice
  • ½ Jalapeno – Seeds Removed and Fine Dice
  • 2 tbsp Mint – Chopped
  • 1 tbsp Cilantro – Chopped
  • ½ Lime – Juiced
  • 1 tsp Salt
  • ¼ cup Cucumber – Fine Dice

DIRECTIONS

  1. Start by getting your Broil King grill heated by turning on three burners to high and allow to heat for 5-6 min. We want the grill smoking hot to start. While this is happening, mix your dry rub ingredients. Using the grapeseed oil, cover the fish and smooth it over the flesh and skin. Next, sprinkle the rub mix onto the meat of the fish and coat it well. Set aside until the grill has heated.
  2. Once the grill hits 400˚F, turn the heat down to medium and place the filet skin side down onto the grill and close the lid. Let cook for 7 min on the skin. While the fish is cooking, chop up the Pico Ingredients and add them to a bowl. Finish with salt and lime juice and mix well. Set aside for later.
  3. After 7 minutes, use a large flipper (or two) and flip the fish over to the flesh side and let that cook for another 3 min. Then flip the fish again to the skin side and cook until the internal temp of the fish reaches 140˚F. Remove and allow to cool for a minute or two.
  4. To serve, add a few scoops of the Pico to the Side of the Fish and squeeze a touch of lime juice over it. Serve with roasted potatoes or a rice and vegetable medley.

Enjoy!

Recipe by Saturday Night Test Kitchen