Red Chili Trout with Corn and Poblanos

Sierra Bow Red Trout

Recipe Theme

Rushing mountain spring water is the source of freshness for the Sierra Bow Red Trout sold at our stores. Hurry in this week for this fresh catch, and try the recipes under the "More..." link below!


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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