Red Chili Trout with Corn and Poblanos

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Red Chili Trout  with Corn and Poblanos

Red Chili Trout with Corn and Poblanos
2 ears fresh corn, shucked
2 poblano peppers
1 medium onion, sliced 1/2-inch thick
3/4 cup Amalia's Cocina Enchilada or Tamale Sauce
1½ lbs. Sierra Bow Red Trout fillets
Sea salt and freshly ground pepper to taste
Fresh cilantro and crumbled Cotija cheese (optional)

Prep: 20 minutes, Cook: 15 to 20 minutes, Serves: 4

1. Grill corn, peppers and onion on a well-oiled grill over medium heat for 5 to 10 minutes or until lightly charred; remove from grill. (Peppers will cook faster than corn and onion.)

2. Cut corn off the cob and remove stems and seeds from peppers; cut peppers and onion into bite-size strips. Place on a piece of heavy-duty foil and pour sauce over the top. Place back on grill to heat.

3. Brush trout with oil, season to taste with salt and pepper, then cook for 3 to 5 minutes on each side or until it flakes easily with a fork.

4. Place trout on a serving platter and top with vegetable mixture, cilantro and cotija, if you like. Great over Spanish rice.  

Nutritional Information:
Calories: 292, Protein: 32 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 90 mg, Carbohydrates: 16 g, Fiber: 2 g, Sugar: 5 g, Sodium: 481 mg, Points Plus: 7


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