|
|
|
 |
Pan-Fried Trout with "Drunken" Sauce |
|
Serves: 4
Print this Recipe
(Trucha con Salsa Borracha)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Trout are caught from a number of streams and rivers in Mexico and are most often grilled outdoors over glowing coals or fried in a skillet. Trout fishing is part of my heritage, and my Dad was an expert fly fisherman. We often fished together, even after I became an adult. We didn't know about "drunken sauce" (one including beer, tequila, or other alcohol) until I started traveling in Mexico, and now I love cooking trout this way. Fresh boned trout is widely available in fish markets just about everywhere in the United States.
Drunken Sauce
4 (8- to 10-ounce) trout fillets
1 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons olive oil or vegetable oil
1. Prepare the sauce. Reserve in a serving bowl at room temperature. Put the trout on a large baking sheet. Season with salt and pepper inside and out. Let stand about 10 minutes.
2. Heat the oil in a large nonstick skillet over medium heat. Cook the trout, 2 at a time, about 5 to 6 minutes per side or until browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Spoon a little of the sauce over the fish, and serve hot, with the rest of the sauce passed at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Roasted Sea Bass Smothered in Onions and Tomatoes
Baked Fish Fillets with Almonds
Baked Fish Fillets with Citrus-Tequila Sauce
Baked Fish Fillets with Green Chiles
Fish Fillets Baked in Banana Leaves
Fish Fillets Baked Fisherman Style
Snapper Fillets in Packages
Fish, Shrimp, and Oysters Baked in Packages
Whole Trout Baked in Foil
Baked Whole Snapper
Red Snapper Veracruzana
Sautéed Red Snapper with Mushrooms
Sautéed Snapper Fillets in Tomato and Mushroom Sauce
Sautéed Snapper Fillets with Banana Salsa
Sautéed Snapper with Lime Cream Sauce
Grilled Sea Bass in Red Chile Marinade
Sautéed Sea Bass with Pasilla Chile Sauce
Sautéed Sea Bass with Corn Mushroom
Seared Tuna Steaks with Roasted Tomato Sauce
Seared Tuna Steaks with Yellow Chile Salsa
Seared Tuna with Oregano and Garlic
Grilled Spiced Tuna Steaks with Red Peppers and Jicama
Grilled Swordfish with Tomato and Caper Sauce
Grilled Swordfish with Tomato-Orange Salsa
Sautéed Fish Fillets with Golden Garlic and Lime
Sautéed Fish Fillets with Avocado and Tomatillo Sauce
Sautéed Fish Fillets with Orange Butter Sauce
Sautéed Fish Fillets with Poblano Chile Sauce
Sautéed Fish Fillets with Olive Salsa
Sautéed Fish Fillets with Plantains
Fried Fish in a Fluffy Egg Coat
Ensenada Fried Fish Fillets with Lime Vinaigrette
Fried Whole Fish
Sautéed Halibut with Orange and Mint Sauce
Spanish-Style Salt Cod
Sautéed Shark with Fiery Cilantro-Mint Sauce
Sautéed Skate with Fresh Salsa
Sautéed Squid with Almonds
Grilled Salmon with Mango-Avocado Salsa
Sautéed Salmon with Creamy Corn Sauce and Toasted Pumpkin Seeds
Pan-Fried Trout with "Drunken" Sauce
Pan-Fried Trout with Guacamole
Batter-Fried Catfish with Chopped Radish Salad
Shrimp in Garlic Sauce I
Shrimp in Garlic Sauce II
Shrimp in Pumpkin Seed Sauce
Shrimp in Red Chile Sauce
Grilled Shrimp Skewers
Shrimp with Peppers and Cheese
Shrimp with Tomatoes and Cheese
Crab and Scallop Cakes
Blue Crabs with Salsa and Chipotle Mayonnaise
Broiled Oysters, Guaymas Style
Grilled Lobster Tails
Scallops with Chipotle Tomato Sauce
Scallops with Corn, Zucchini, and Tomatoes
Scallops with Melon Salsa
Broiled Scallops with Spinach
Mixed Seafood, Campeche Style
* Fish and Shellfish
|
|
|
