Broiled Trout with Red and Green Adobo Sauce – Garden & Gun
Mexican flavors meets Carolina ingredients in this dish from chef Katsuji Tanabe
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at gardenandgun.com.
Ingredients
- 2 cups hot water
- 2 cups 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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Baked Trout with Adobo Recipe
quericavida.com
Grilled Trout Stuffed with Vegetables
recipes.zone
Grilled New Mexico Trout with Red Chile Adobo – Arteflame Outdoor Grills
arteflame.com
Fried & Broiled Trout Recipe
igotchuseasonings.com
Herb-stuffed Broiled Trout - Tri-Wellness
lisashanken.com
BRAAIED TROUT WITH GREEN COUSCOUS | SA Garden and Home
gardenandhome.co.za
Baked Trout with Roasted Vegetables | RICARDO
ricardocuisine.com
Grilled Trout Recipe
arbuz.com