Whole Grilled Trout With Romesco
Romesco, a thick and flavorful Spanish sauce, is a classic with grilled fish. This version from Rick Moonen—owner of RM Seafood in Las Vegas and author of Fish Without a Doubt (Houghton Mifflin Company, 2008; $35)—has appealing sweetness and slight chile heat. Even though the recipe has multiple steps, it's easy and makes enough to last a few days.
How to Make It
Step 1
1
Preheat oven to 400°. Cut off top of garlic to expose a bit of each clove. Put on a piece of foil, drizzle with 2 tsp. oil, and wrap foil to seal. Roast until garlic softens and starts to brown, 35 to 40 minutes.
Step 2
2
Put chiles, meanwhile, in a bowl. Add 2 cups boiling water and let stand until softened, 30 minutes. Drain chiles and scrape out seeds.
Step 3
3
Wipe grill grates with oiled paper towels. Heat grill to medium (350° to 450°). Whirl almonds and bread in a food processor until coarsely ground. Pushing from the bottom, squeeze garlic out of skins and into bowl. Add red peppers, chiles, remaining oil, tomatoes, vinegar, honey, and salt. Pulse romesco until smooth. Makes 3 1/3 cups sauce.
Step 4
4
Rinse fish and pat dry. Using a sharp knife, cut a few slashes into the sides, parallel to the gills. Rub fish liberally inside and out with romesco sauce.
Step 5
5
Grill fish, covered, until starting to brown, 4 to 6 minutes. Using two large metal spatulas, carefully turn fish over once. Cook fish, brushing a little more sauce on it as you go, about 5 to 6 more minutes. Insert a thin knife or metal skewer into the thickest part of the fish and leave it for 30 seconds. Remove skewer and hold it against the inside of your wrist; it should feel warm. If it's still cool, grill fish another 2 to 5 minutes. Carefully transfer fish to a platter. Serve extra sauce on the side.
Step 6
6
*Guajillo chiles are relatively spicy and common in Mexican cooking; find them at well-stocked grocery stores or Latino markets.
Step 7
7
Note: Nutritional analysis is per serving with 1/4 cup sauce.
Ingredients
1 head garlic
About 1/3 cup extra-virgin olive oil, divided
3 dried guajillo chiles*
3/4 cup toasted whole almonds
1 cup cubed day-old bread
1 jar (4 oz.) roasted red peppers, rinsed and drained
1 can (14.5 oz.) peeled tomatoes
2 tablespoons sherry vinegar
1 tablespoon honey
1 tablespoon kosher salt
2 whole, cleaned trout (about 1 lb. each) or tilapia
Directions
Step 1
1
Preheat oven to 400°. Cut off top of garlic to expose a bit of each clove. Put on a piece of foil, drizzle with 2 tsp. oil, and wrap foil to seal. Roast until garlic softens and starts to brown, 35 to 40 minutes.
Step 2
2
Put chiles, meanwhile, in a bowl. Add 2 cups boiling water and let stand until softened, 30 minutes. Drain chiles and scrape out seeds.
Step 3
3
Wipe grill grates with oiled paper towels. Heat grill to medium (350° to 450°). Whirl almonds and bread in a food processor until coarsely ground. Pushing from the bottom, squeeze garlic out of skins and into bowl. Add red peppers, chiles, remaining oil, tomatoes, vinegar, honey, and salt. Pulse romesco until smooth. Makes 3 1/3 cups sauce.
Step 4
4
Rinse fish and pat dry. Using a sharp knife, cut a few slashes into the sides, parallel to the gills. Rub fish liberally inside and out with romesco sauce.
Step 5
5
Grill fish, covered, until starting to brown, 4 to 6 minutes. Using two large metal spatulas, carefully turn fish over once. Cook fish, brushing a little more sauce on it as you go, about 5 to 6 more minutes. Insert a thin knife or metal skewer into the thickest part of the fish and leave it for 30 seconds. Remove skewer and hold it against the inside of your wrist; it should feel warm. If it's still cool, grill fish another 2 to 5 minutes. Carefully transfer fish to a platter. Serve extra sauce on the side.
Step 6
6
*Guajillo chiles are relatively spicy and common in Mexican cooking; find them at well-stocked grocery stores or Latino markets.
Step 7
7
Note: Nutritional analysis is per serving with 1/4 cup sauce.
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