Trucha a la Plancha (Grilled Trout - Shellfish-Free)

Ingredients

• 2 each Trout fillets
• 2 tbsp Lemon juice
• 2 cloves Garlic, minced
• 2 tbsp Olive oil
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 2 large Plantains
• 1 cup Vegetable oil

Instructions

1. 1In a small bowl, whisk together the 2 tbsp lemon juice, 2 cloves minced garlic, 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper to create the marinade.
2. 2Place the 2 trout fillets in the bowl with the marinade, ensuring they are fully coated. Let them marinate for at least 10 minutes.
3. 3While the trout is marinating, peel the 2 large plantains and slice them into thick rounds, about 1/2-inch thick.
4. 4Heat 1 cup vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F (175°C). Carefully add the plantain slices and fry for 3-4 minutes, or until they are golden brown on one side. Remove the plantain slices from the skillet.
5. 5Place the fried plantain slices between two pieces of parchment paper and flatten them using the bottom of a plate or a plantain press until they are about 1/4-inch thick. Return the flattened plantains to the hot skillet and fry for another 2-3 minutes per side, until they are crispy and golden brown.
6. 6Preheat a grill or grill pan over medium heat to about 400°F (200°C).
7. 7Place the marinated 2 trout fillets on the preheated grill. Grill for 4-5 minutes per side, or until the trout is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
8. 8Serve the grilled trout immediately with the crispy patacones.

Related Guides