Trout with Chorizo, Caramelized Onions and Dark Beer

Trucha con Chorizo y Cerveza
From Season 9, Mexico—One Plate At A Time
Servings: 4


  • 1/4cup (2 ounces)Mexican-style chorizo sausage, casings removed
  • 2 to 3tablespoons olive or vegetable oil
  • 1medium red onion, sliced 1/8” thick
  • 1teaspoon sugar
  • 2teaspoons Worcestershire sauce
  • 1cup dark Mexican beer, such as Negra Modelo
  • 1 to 2tablespoons loosely packed, chopped parsley or cilantro, thick bottom stems removed, plus extra for garnish
  • Salt
  • Coarsely ground black pepper
  • 4 skin-on, boneless trout fillets (they should weigh about 6 ounces each)


In a very large (12-inch) skillet, brown the chorizo over medium-high heat, about 8 minutes. Add one tablespoon of the oil. Add onion and sugar to the pan, and cook until the onion softens and begins to brown, about 7 to 8 minutes. Add the Worcestershire, beer, herbs and salt, usually ½ teaspoon, and simmer until most of the liquid has reduced and the flavors have blended. Taste and season with more salt if it needs it.  Scrape the mixture into a small pan and keep warm over very low heat or in a low oven.

Pat the trout skin dry with paper towels and season with salt. Wipe out the skillet, add the remaining 1 to 2 tablespoons of the oil and set over medium high heat.  When the oil is hot, carefully lay the trout fillets in the skillet, flesh side down in a single uncrowded layer. Cook until the trout is barely done, 3 to 4 minutes per side. Sprinkle with black pepper.

Remove the trout fillets to a plate and top with the warm chorizo and onion mixture. Garnish with more chopped herbs and serve immediately.



    1. Thank You for all the wonderful recipes it’s nice to have good ideas for cooking and spend time with the people we love.. Gracias Rick…

  1. We find ourselves making the Friday recipe every weekend. More often then not it will end up being on Sunday evening. Love the ease and flavor of the recipes. We now look forward to this email on Friday with great anticipation. Thank you.

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