Ingredients
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Instructions
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.
I also made this dish and I just loved it.!!
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…
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.
I have not made it yet, but you can be sure that before the end of next week we will be enjoying it. Looks so yummy!
I just love your show where’s your daughter at. Please show more episodes with Laney. Thankyou 🙂 ♡
I made this tonight , oh my gosh it was all that and more , I was always scared to make your recipes , but the items was easy to get and it was easy to make too. You are now my go too Chief for everything. Love your show too.