Grilled Trout with Smoky Tomatillo Sauce and Cucumb

Name: Grilled Trout with Smoky Tomatillo Sauce and Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One medium cucumberpeeled, seeded and sliced into thin half-moons; Salt; 2 dried guajillo chiles; 1 dried chipotle chile; 2 cups boiling water; 5 medium tomatillos, husked and rinsed out (6 ounces); 2 tablespoons vegetable oil, plus more for brushing; 3 garlic cloves, minced; 1 small onion, diced; 1 tablespoon chopped cilantro; 2 tablespoons chopped mint; Freshly ground pepper; 1/4 cup sour cream; 1 jalapeno, seeded and minced; 1 tablespoon chopped flat-leaf parsley; Four 6- to 8-ounce trout fillets, with skin

Servings: persons

One medium cucumberpeeled, seeded and sliced into thin half-moons
Salt
2 dried guajillo chiles
1 dried chipotle chile
2 cups boiling water
5 medium tomatillos, husked and rinsed out (6 ounces)
2 tablespoons vegetable oil, plus more for brushing
3 garlic cloves, minced
1 small onion, diced
1 tablespoon chopped cilantro
2 tablespoons chopped mint
Freshly ground pepper
1/4 cup sour cream
1 jalapeno, seeded and minced
1 tablespoon chopped flat-leaf parsley
Four 6- to 8-ounce trout fillets, with skin

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

1276

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: One medium cucumberpeeled, seeded and sliced into thin half-moons, Salt, 2 dried guajillo chiles, 1 dried chipotle chile, and more.

Yes, Grilled Trout with Smoky Tomatillo Sauce and Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Trout with Smoky Tomatillo Sauce and Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions