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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Trout A La Mexicana(A La Mexicana Veggies)

edited November -1 in Seafood

Ingredients

• 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
• &#188 Cup butter or half a stick
• &#189 Cup coarsely chopped cilantro
• Pinch salt and pepper to taste

Instructions

Clean 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.

Notes

While 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:

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