Grilled Trout with Wisconsin-inspired Flavors

Ingredients

In this adaptation, we have incorporated the flavors and ingredients commonly found in Wisconsin cuisine. Instead of using traditional Mexican spices, we have opted for a blend of local herbs and spices that are commonly used in Wisconsin cooking. Additionally, we have replaced the traditional Mexican sauce with a creamy cheese sauce made with local Wisconsin cheese, which adds a distinct flavor and richness to the dish. We alse have the original recipe for Trucha a la parrilla, so you can check it out.

• 4 trout fillets (about 6 ounces each) 4 trout fillets (about 6 ounces each)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons lemon juice (30ml) 2 tablespoons lemon juice (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• For the cheese sauce: For the cheese sauce:
• 1 cup shredded Wisconsin cheddar cheese (113g) 1 cup shredded Wisconsin cheddar cheese (113g)
• 1/2 cup milk (120ml) 1/2 cup milk (120ml)
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• For the roasted vegetables: For the roasted vegetables:
• 2 cups mixed vegetables (such as carrots, zucchini, and bell peppers), diced 2 cups mixed vegetables (such as carrots, zucchini, and bell peppers), diced
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 9g, 3g
• Protein: 36g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.
3. 3.
   Place the trout fillets in a shallow dish and pour the marinade over them. Let them marinate for 15 minutes.
4. 4.
   Meanwhile, prepare the cheese sauce. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Add the shredded cheddar cheese and stir until melted and smooth. Keep warm.
5. 5.
   In a separate bowl, toss the diced vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven at 400°F (200°C) for 15-20 minutes, or until tender and slightly caramelized.
6. 6.
   Remove the trout fillets from the marinade and place them on the preheated grill. Cook for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Serve the grilled trout with the cheese sauce drizzled on top and the roasted vegetables on the side. Garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Trout fillets — Make sure to choose fresh trout fillets with firm flesh. If fresh trout is not available, you can use frozen trout fillets, but make sure to thaw them completely before marinating.
• Wisconsin cheddar cheese — Opt for a high-quality Wisconsin cheddar cheese for the best flavor and texture in the cheese sauce.
• Mixed vegetables — Feel free to use your favorite vegetables for roasting. Ensure that the vegetables are evenly diced to ensure even cooking.

Tips & Tricks

• To enhance the smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer a spicier flavor, you can add a pinch of cayenne pepper or red pepper flakes to the marinade.
• For a lighter version, you can substitute Greek yogurt for the cheese sauce.
• Serve the grilled trout on a bed of wild rice for a complete Wisconsin-inspired meal.
• If you don't have a grill, you can also cook the trout fillets in a skillet over medium-high heat.

Serving advice

Serve the grilled trout with the cheese sauce generously drizzled on top. Garnish with fresh herbs, such as parsley or chives, for an added pop of color and freshness. Serve alongside the roasted vegetables for a well-balanced and visually appealing plate.

Presentation advice

Arrange the grilled trout fillets on a platter, with the cheese sauce elegantly drizzled over them. Place the roasted vegetables in a separate bowl or arrange them around the trout for a vibrant and inviting presentation. Sprinkle some fresh herbs on top for a finishing touch.