We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Trout A La Mexicana(A La Mexicana Veggies)
2 lb trout or trout fillets
2 Cup diced tomatoes
1 Cup diced onions
4 Clove minced garlic ( I LOVE GARLIC!!!!!!)
2 Tbs sliced pickled jalapenos or amount desired
¼ Cup butter or half a stick
½ Cup coarsely chopped cilantro
Pinch salt and pepper to taste
InstructionsClean and gut fish (if not already done), you will want the head removed.
Preheat grill to 300 degrees
Sautee half the butter with the garlic over the stove until soft.
After cooking garlic wrap in foil with fish and place in grill for 30 minutes flipping every 15 minutes. Time may vary depending on the size of the fish.
When fish is done remove fins and skin and seperate fillets with a spatula.
Carelfully pull spine up and meat should seperate from bones.NotesWhile the fish is cooking sautee onions in the rest of the butter until translucent.
Then add tomatoes and jalapenos and sautee for three minutes.
Remove from heat mix in cilantro.
You are ready to pour this over your fish when it is ready! MMMMMMM!!!!Number of Servings: Time to Prepare: