[CH] Ancho Mojo Trout

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The original for this called for chipolte. I used ancho instead as Trevor doesn't like the heat in a chipotle - too hot for him. He did like this. I added hot sauce at the table.

Ancho Mojo Trout

1 cup orange juice
1/3 cup vegetable oil
2 tbsp lime juice
1 tbsp fresh rosemary, minced*
1 tbsp ancho chile powder**
1 clove garlic, minced
3/4 tsp salt
4 skinless fillets of trout***

In a bowl, combine the orange juice, olive oil, lime juice, rosemary, ancho, garlic and salt. 

Grill the fish, unmarinated, for 3-4 minutes (on a charcoal grill with
wood chips) OR in a grill pan over HIGH heat, turning once. Be
extremely careful turning the fish over and also when you remove it
from the grill OR grill pan. Pour the marinade over the fish and let it
sit for 1 hour, basting it occasionally.

Serve the fish with some of the marinade over it. 

Risa's notes:

* original used 1 tbsp fresh but I used 1 tsp dried
** original calls for 1 chipotle en adobo plus 2 tsp of the sauce
*** original calls for catfish. I used steelhead trout.

Also the original fish is smoked on a charcoal grill for 4 minutes on
each side, being careful to turn the fish over with a very long fish
spatula just until it is done and flaking just slightly at the thickest
part. 

Serves 4
adapted from Burning Desires by W. Park Kerr
Posted by RisaG 1/1/10



      

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