Grilled Rainbow Trout Adobo with Roasted Corn Salsa

Grilled-Trout-Adobo.jpg
Number of Servings: 
12
Ingredients: 
3 cups Dry white wine
1-1/2 cups Fresh lime juice
3 Tbsp Prepared adobo sauce
3 Tbsp Finely chopped garlic
12 Clear Springs Clear·Cuts© Rainbow Trout butterfly fillets, 8 oz each
Coarse salt as needed
Roast Corn Salsa (Recipe follows)
Olive oil as needed
Field greens as needed
Lime zest as needed for garnish
Lemon zest as needed for garnish
Instructions: 

To prepare Rainbow Trout, thoroughly mix wine and next 3 ingredients. Pour over fillets; let marinate 2 hours.
Just before service, remove fillets from marinade; pat dry.

Per Order: Heat 1/2 cup salsa in a little olive oil; keep warm. On a well-oiled grill, preferably fueled with wood, grill trout flesh-side down for 2 minutes. Turn; cook until just firm, about 1 minute.
To plate, lay trout on a small bed of greens. Spoon warmed salsa over and to side of trout. Garnish with lime and lemon zest.

Roasted Corn Salsa: Combine 3 cups roasted corn kernels, 1-1/2 cups diced green chiles, 1-1/2 cups diced plum tomatoes, 1/3 cup diced red onion, 3/4 cup fresh lemon juice, 1/3 cup chopped, fresh cilantro, 3 tablespoons prepared adobo sauce, 3 tablespoons diced jalapeno pepper, 2 teaspoons coarse salt, and 1/2 tablespoon crush red pepper. Let stand at least 20 minutes to marry flavors.

Source: Courtsey of Clear Springs Foods, Inc.
"Create a Classic" recipe contest winner - Second Prize
Wayne Oden, Hartford Hospital - Hartford, CT

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