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
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
1 –2 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!