Mustangs Utah Red Trout Recipes

Steps:

• Make pesto:
• If using chile, heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chile briefly on all sides, pressing flat with tongs, until slightly softened, about 30 seconds total. Soak chile in hot water to cover 4 minutes, then drain.
• With motor running, drop garlic into a food processor and process until finely chopped. Add parsley, oil, nuts, sea salt, 1/8 teaspoon pepper, and chile (if using) and purée until smooth. Transfer to a bowl and stir in lemon juice.
• Bake trout:
• Preheat oven to 350°F with rack in middle. Brush bottom of a large shallow baking pan with 1 tablespoon oil. Put fillets, skin sides down, in baking pan and drizzle with lemon juice and remaining tablespoon oil. Sprinkle with sea salt, red-pepper flakes, and 1/4teaspoon pepper.
• Bake fish until just cooked thourough, 12 to 15 minutes (depending on thickness). Serve fish with pesto.

Steps:

• Salt and pepper the meat side of the fish, spray with nonstick cooking spray if desired. Place skin side down on a hot grill. Cook about 30 seconds and flip over. The skin should separate from the meat. Cook 1 to 2 minutes, and turn over, to finish cooking the other side of the fillet. When cooked through, around 1 minute more, depending on the temperature of your grill, remove from heat. Serve hot with ranchero sauce.
• Saute onion, red pepper and poblano chile until soft and translucent. Add the tomatoes, bring to a boil. Add seasonings. Simmer for 15 to 20 minutes. Serve hot.

Steps:

• 1. Season the trout fillets with salt and pepper. 2. Heat the oil in a large skillet over medium heat. When the oil begins to shimmer, add the trout, skin side down. Cook for 2 to 3 minutes. Flip over and cook for another 3 to 4 minutes, until the trout is cooked through. 3. Transfer to a plate lined with paper towels, skin side down. 4. Place each fillet on a serving plate and drizzle each with up to a tablespoon of chutney. Serve immediately. 1. Blend the cilantro, mint, chile, onion, pomegranate seeds (if using), lemon juice, and salt in a blender to a smooth paste. To aid in the blending process, you can add up to 2 tablespoons of water, if needed. Taste and add more salt if needed. 2. Transfer to a covered container and chill for about 30 minutes. 3. Serve cool. This chutney will keep, refrigerated, for 4 days.

Steps:

• 1. Start by heating a large saute pan over medium-high heat and add the olive oil. Season the trout with salt and pepper and when the oil is hot, add the filets skin side down and cook for four minutes. 2. Flip the filets over and cook for another three to four minutes and then remove them from the pan to a plate and keep warm. Add two tablespoons of butter to the pan and saute the shallots. 3. Add the lemon juice and bring to a boil. Reduce the sauce until it is thick enough to coat a spoon.Reduce the heat to low and add the rest of the butter gradually in small pieces, whisking after each addition. Taste and adjust the seasoning with salt and pepper. 4. Plate the trout and spoon the sauce over the trout and garnish the plate with capers, diced tomatoes, chives and toasted pine nuts. Serve with potatoes or rice and your favorite vegetable. Bill Hufferd's Mustang Restaurant is at 890 Main Street, Park City, Utah.