Broiled Trout with Red and Green Adobo Sauce – Garden & Gun

Ingredients

• 2 cups hot water
• 2 cup kosher salt
• 1 gal. cold water
• 4 trout fillets, butterflied and deboned
• 1 Roma tomato, chopped (about 5 oz.)
• 2 cloves garlic
• 2 dry guajillo peppers, deseeded and destemmed
• 1 tbsp. fish sauce
• 2 tbsp. extra virgin olive oil
• ¼ cup water
• 3 tomatillos, chopped (about 5 oz.)
• 1 or 2 small Serrano peppers
• ¼ cup chopped parsley
• ¼ cup chopped cilantro
• ¼ cup chopped basil
• 1 tsp. fish sauce
• 2 tbsp. lime juice
• ¼ cup extra virgin olive oil
• 2 tbsp. water