Pescados Rellenos: Stuffed Up Fishies!
Author: Unca Mo
Recipe type: Entree
Prep time:
Cook time:
Total time:
- 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
- Gut the trout.
- Rub trout with limes.
- Cream the cream cheese with the cottage cheese and blend in the salt.
- Clean and dice the jalapenos and green onions
- Toss em in the cheese mix.
- Put the cheese mix in a quart zipper bag.
- cut one corner of the bag.
- squeeze the cheese mix into each trout
- wrap the fish in foil
- grill that fucking fish until done (much less time than you think)
- thermometer in the center will read 140 or more.
- Unwrap and flake with a fork.
2.2.8