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pan fried rainbow trout recipe with red chili on white plate

Red Chili Trout

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  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 6 Minutes
  • Total Time: 40 Minutes*
  • Yield: 4 Servings 1x
  • Category: Main Course
  • Cuisine: American

Description

This easy pan fried trout-New Mexican style- is served with a red chili sauce. Delicious with or without, this great trout recipe comes together fast.


Ingredients

Units Scale

Red Chili Sauce:

2 T canola oil

1 medium onion minced

3 garlic cloves, minced

1/2 c red chile powder (I prefer ancho and molido)

1 t dried Mexican oregano

28 ounces chicken stock (You may not use all of this)

1 T honey – 1 t at a time

1/4 t smoked alder sea salt

1/3 c half and half

2 T butter

Red Chile Trout: 

4 Rocky Mountain trout all about the same size, Butterflied and filleted, heads removed

1 T honey

3 minced garlic cloves

2 t Dijon mustard

1/2 t smoked salt

1 T oil

1 t chile powder

Breading:

4 T toasted pecans

1/4 c blue cornmeal

1/2 c yellow cornmeal

1/4 c panko crumbs

1 t salt

2 T ancho chile powder

12 T olive oil for frying


Instructions

Red Chili Sauce:

Warm oil in a heavy sauce pan over medium heat. Add chopped onion and garlic and saute until onion is limp.

Stir in chile powder and oregano and let toast a minute while stirring. Add stock or water 1/2 c at a time while letting mixture simmer. I let this simmer down and add more as needed until it reaches the consistency of a sauce. You can decide if you want this thicker or thinner but for this dish I prefer thinner.

Before serving taste for seasoning. I like to add a touch of honey for sweetness and do this 1 t at a time. Add some smoked sea salt, half and half and butter while whisking together for added flavor to the sauce.

Trout:

Preheat oven to 200.

Open trout up and spread with mustard mixture. Let sit at room temperature for 30 minutes.

Combine all breading ingredients in a spice grinder and blend until fine.

When ready to fry heat 1 T olive oil over medium heat.

Close trout fillets. Place breading mixture on plate and dredge both sides of trout in mixture.

Fry in oil for 4 minutes on one side and 2 minutes on the other.

Place in oven to stay warm while frying the rest of the trout.

Serve surrounded by red chile and top with toasted pecans.

I also like to serve this with stuffed poblano peppers.


Notes

You may have red chili sauce left over. That is a good thing! Use it on steak, lamb, salmon or shrimp. Eggs, of any kind and of course, enchiladas!