Trout Santa Fe with Shrimp and Chile Sauce

5 tablespoons Santa Fe seasoning (see recipe)
6 whole trout (@ 1.25 lbs each), butter flied and de-boned
4 tablespoons olive oil
2.5 cups Shrimp and Chili sauce (see recipe)
Santa Fe SEASONING:1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white pepper
1 tablespoon paprika
1 tablespoon chili powder


1 can mild green chilies
2 cups canned tomatoes chopped
1 bunch fresh parsley, minced
1 large clove garlic, minced
ΒΌ cup onion, minced.
2 tablespoons fresh basil
1 teaspoon fresh oregano
2 tablespoons red wine vinegar
1 tablespoon olive oil
salt and pepper to taste
1.5 cups cook fresh shrimp, diced.
Mix and let stand 1 hour

Combine all ingredients for Santa Fe Seasoning and mix well. Sprinkle each trout with equal amounts of seasoning. Brush both sides of fish with olive oil.
Place trout, skin-side up, on fish grill or under broiler. Cover with foil and cook 2.5 minutes per side. Spoon shrimp and chili sauce over trout and serve. [SERVES 6]

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