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Baked Trout with Adobo

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  • Prep 10 min
  • Total 1 hr 5 min
  • Ingredients 9
  • Servings 2
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I have very nice memories of my childhood when my parents would take us to the beach, usually Zihuatanejo or Acapulco in Mexico. I love fish, but when I was little, we only ate fish when we were at the beach. My father would get a whole fish for my brother and I, and we would eat the whole thing! Now that I have kids of my own, I like cooking fish for them once a week. It's not only delicious, but also very easy to make. My children also love eating it and that makes me very happy. What more could a mother ask for? Trout is one of the easiest fish to cook and its taste is delicious. It's very similar to salmon, though there are different types available. I recommend heading to a fish market to buy it if there's one in your area. If not, then you should head to the seafood department in your favorite grocery store. Sometimes you may find that they have different names; for example I found a trout called "steelhead," and it's very similar to salmon in color and consistency. This recipe is filled with flavor and is very easy to prepare, the adobo gives the dish a beautiful color. I hope you like it.
by Silvia Martinez
Updated Sep 14, 2015
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Ingredients

  • 1 cup of water
  • 3 guajillo chilies
  • 2 peeled garlic
  • 1 one inch slice of yellow onion
  • 3 tablespoons champagne vinegar
  • 1/2 tablespoon of dry oregano
  • 1/4 teaspoon of salt
  • 2 trout filets
  • 2 cups of spinach (optional)

Directions

  • 1
    Put the cup of water to heat and once it begins to boil turn off the stove and add the clean guajillo chilies, onion, and garlic. Cover and let sit for 25 minutes or until the chilies have softened. In the meantime, use the tinfoil to cover the baking tray.
  • 2
    Preheat the oven to 400°F.
  • 3
    Use a blender or food processer to combine the chili peppers, onion, garlic, vinegar, salt, oregano, and 4 tablespoons of the water when the chilis boiled. Blend until all the ingredients have mixed well and form a paste. If necessary, add more water, but do so by the spoonful because adobo should be a paste and not a sauce.
  • 4
    Wash the trout filets and season well, careful not to remove the skin.
  • 5
    Place the trout in the baking sheet with the skin facing down; cover the surface with generous amounts of adobo and bake for 25-30 minutes. Use a fork to see if its ready, if it falls apart easily it's done.
  • 6
    Using a spatula, separate the filet from the skin carefully and place the fish on a bed of spinach or whatever salad you like. Serve immediately.

Expert Tips

  • tip 1
    Buy the freshest fish. I recommend buying it the day you plan on cooking it.
  • tip 2
    You can make the adobo ahead of time. Just keep it refrigerated in a vacuum-sealed container.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I have very nice memories of my childhood when my parents would take us to the beach, usually Zihuatanejo or Acapulco in Mexico. I love fish, but when I was little, we only ate fish when we were at the beach. My father would get a whole fish for my brother and I, and we would eat the whole thing! Now that I have kids of my own, I like cooking fish for them once a week. It's not only delicious, but also very easy to make. My children also love eating it and that makes me very happy. What more could a mother ask for? Trout is one of the easiest fish to cook and its taste is delicious. It's very similar to salmon, though there are different types available. I recommend heading to a fish market to buy it if there's one in your area. If not, then you should head to the seafood department in your favorite grocery store. Sometimes you may find that they have different names; for example I found a trout called "steelhead," and it's very similar to salmon in color and consistency. This recipe is filled with flavor and is very easy to prepare, the adobo gives the dish a beautiful color. I hope you like it.
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