Grilled Rainbow Trout with Chimichurri Sauce
Description
Fire up the barbeque for our Purepac Original Recipe!
Ingredients
Units
Scale
- 2 Rainbow trout filet or whole
- 3/4 cup Olive oil
- 1/2 cup Red wine vinegar
- 3–4 Garlic (chopped)
- 1/2 Red Onion (diced)
- 1 Pencil hot pepper (diced)
- 1 bunch Mixed herbs (oregano, thyme, parsley, ciltrantro
- Salt and pepper
Instructions
- Pat filets dry
- Score the skin of your Rainbow Trout filets and season both sides with salt and pepper
- Preheat the grill to searing temperature, around 400 degrees fahrenheit
- Oil the grill and put filets on, flesh side down
- Cook 6-8 minutes, flipping halfway through
Chimichurri Sauce
- Combine red wine vinegar, garlic, red onion, pencil hot pepper and 1tsp salt in a medium bowl
- Let sit for 10 minutes.
- Stir in herbs.
- Using a fork, mix in oil and season with salt and paper.
- Heat before serving.
Notes
Serve with mashed potatoes, asparagus and a generous amount of chimichurri sauce on the plate and over the top of the fish!