Chipolte Grilled Trout

Smoke and heat meet a green, nutty backbone in this fast grilled trout. The whole flavor comes from one rub: dried chipotle peppers blended with walnuts, parsley, and olive oil into a thick, pesto-like paste.

The walnuts are the clever part. Ground into the paste, they add richness and just enough body for the rub to cling to the fillets as a true crust rather than sliding off on the grill.

Slather it on and let the fish sit for twenty minutes while the grill heats, long enough for the smoky chipotle to soak in. Then it’s a quick turn over the fire, cooked just until the trout flakes.

Drizzle the oil into the paste a little at a time as it blends, the way you’d build a vinaigrette, and it comes together glossy and smooth. Serve with hush puppies and salsa.

Chef Tips

• Add the olive oil slowly while the processor runs. Trickling it in emulsifies the paste so it stays smooth instead of breaking into oily and dry layers.
• Soak the dried chipotles in warm water first if they’re stiff, so they blend into a silky paste rather than gritty flecks.
• Oil the grill grates well. Trout is delicate and prone to sticking, especially with a paste coating.
• Grill skin-side down first and flip only once. Less handling keeps the fragile fillets from falling apart.

Variations

• Use pecans or pine nuts in place of walnuts for a different richness.
• Stir a spoonful of the leftover paste into mayo or yogurt for a quick chipotle sauce on the side.