Recipe courtesy of Chef Frederick Muller of El Meze in Taos, N.M.
Make 8 Servings
1/2 preserved lemon
2 c. fresh mint leaves; roughly chopped
1 bunch cilantro; remove stems and roughly chopped
2 t. minced garlic
1 t. red pepper flakes
1 t. salt
½ t. black pepper
½ c. olive oil
5 lbs. trout (approx. 8 trouts – 8 – 10 oz each)
Moroccan Butter and Cilantro Sauce (recipes below)
Quarter preserved lemons, cut away the flesh and finely dice the lemon rind. Place in large stainless steel bowl and add mint, cilantro, garlic, red pepper, salt, pepper and olive oil. Combine thoroughly.
Rinse trout under cold running water. Place one trout skin side down into the mixing bowl and coat. Place approx. 1 tsp of herb mixture into trout cavity. Close trout and place in 2-1/2 deep roasting pan. Repeat process with all trout.
Fire up grill. When very hot, place trout at a 30 degree angle on grill. Cook for 3 minutes then reposition (same side not flipping yet) at 60 degree angle, which will create hatch grill marks and crisp up the skin. Cook for another 3 minutes and then flip and cook for 6 minutes or more. To make sure trout is done, open up the cavity and meat should be white and moist and firm to touch.
When done, add 1 teaspoon of Moroccan Butter and leave on grill for 1 more minute to slightly melt. Remove from grill and drizzle Cilantro Sauce over the top. Serve with a watercress or arugula salad.
The Moroccan Butter:
Makes 36 Servings
1-1/2 lbs. butter; soften
1/2 bunch curly parsley; remove stems
1 c. mint leaves
1/2 bunch cilantro; remove stems
1 t. minced garlic
4-1/2 t. mild Chimayo chile powder
4-1/2 t. smoked Spanish paprika
1-1/2 t. cumin
1-1/2 t. coriander
½ t. ginger
½ t. cayenne pepper
1-1/2 t. salt
¼ t. black pepper
Zest of 1/2 lemon
Juice of 1/2 lemon
Process parsley, mint and cilantro until minced. Place softened butter in a bowl. Add garlic, spices, lemon zest, lemon juice and minced parsley, mint and cilantro. Beat with a hand mixer until well blended. Place in airtight container and refrigerate.
The Cilantro Sauce:
Makes 2 cups
½ rounded t. minced garlic
2 lg. bunches cilantro; stems removed and roughly chopped
½ t. salt
¼ t. red pepper flakes
1/8 t. black pepper
1-1/4 c. olive oil
In a food processor add garlic, cilantro, salt, red pepper flakes and pepper. Blend until finely minced. Add olive oil; Pulse only once (you do not want to puree). Place in air tight container. Stir before using. If becomes too thick, add more olive oil to thin.