Pescados Rellenos: Stuffed Up Fishies!
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
 
If you are lucky enough to live where you can fish for trout... If not, make friends with one. Don't buy the fish frozen.
Ingredients
  • 6 fresh or fresh-frozen trout. (to do this right, you need Jemez River Trout caught by Felix's Dad.) It's okay. Your fish won't be as good as mine.
  • 8 ounces cream cheese
  • 6 ounces cottage cheese (Fat free is okay... fatty)
  • 1 t. fresh ground black pepper
  • 4-6 jalapeno peppers, seeded and minced
  • 1 bunch green onions, green only, minced
  • 2 t. Sriracha Salt.(if you can't make this, use 2 t. Sriracha and 1 t. Kosher salt. I will teach you how to make Sriracha salt later. )
  • 1 quarter lime per trout
Instructions
  1. Gut the trout.
  2. Rub trout with limes.
  3. Cream the cream cheese with the cottage cheese and blend in the salt.
  4. Clean and dice the jalapenos and green onions
  5. Toss em in the cheese mix.
  6. Put the cheese mix in a quart zipper bag.
  7. cut one corner of the bag.
  8. squeeze the cheese mix into each trout
  9. wrap the fish in foil
  10. grill that fucking fish until done (much less time than you think)
  11. thermometer in the center will read 140 or more.
  12. Unwrap and flake with a fork.
Recipe by Unca Mo's Punk Rock Kitchen at http://punkrockkitchen.net/pescados-rellenos/