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1
In a colander, toss the cucumber with teaspoon of salt and let stand until wilted, about 25 minutes.
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2
Pat dry.
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3
Meanwhile, soak the guajillo and chipotle chiles in the boiling water until softened, 20 minutes.
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4
Discard the stems and seeds and coarsely chop the chiles.
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5
Light a grill.
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6
Grill the tomatillos over high heat until they are charred all over, about 5 minutes.
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7
Discard the charred skins and coarsely chop the tomatillos.
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8
In a small skillet, heat the 2 tablespoons of vegetable oil.
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9
Add two-thirds of the minced garlic and the onion and cook them over moderate heat until softened, about 7 minutes.
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10
Transfer to a blender and add the chopped chiles and tomatillos and the cilantro and mint.
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11
Puree the sauce and season with salt and pepper.
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12
In a medium bowl, toss the wilted cucumbers with the sour cream, jalapeno, parsley and the remaining minced garlic.
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13
Season with salt and pepper.
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14
Brush the trout fillets with vegetable oil and season with salt and pepper.
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15
Oil the grate and grill the fish over high heat, skin side down, until the skin is crisp, about 3 minutes.
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16
Turn the fish and grill until it is just cooked through, about 2 minutes longer.
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17
Transfer the fish to plates and serve with the chile-tomatillo sauce and cucumber salad alongside.
