Pan-Fried Trout with "Drunken" Sauce
Trucha con Salsa BorrachaTrout 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.
Ingrediënten
Makes 4 servings
- 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
Instructies
- 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.
- 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.
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