Trout with Chorizo, Caramelized Onions and Dark Beer
Trucha con Chorizo y Cerveza
Makes 4 servings
From Season 9, Mexico: One Plate At A Time
¼ cup (2 ounces) fresh Mexican-style chorizo sausage, casing removed
2 to 3 tablespoons olive or vegetable oil
1 medium red onion, sliced 1/8” thick
1 teaspoon sugar
2 teaspoons Worcestershire sauce
1 cup dark Mexican beer, such as Negra Modelo
1 to 2 tablespoons loosely packed, chopped parsley or cilantro, thick bottom stems removed, plus extra for garnish
Coarsely ground black pepper
4 skin-on, boneless trout fillets (they should weigh about 6 ounces each)
1. Make the topping for the fish. 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.
2. Cook the fish. 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.