Grilled Trout with Red Chile Adobo (New Mexico Style) | Arteflame

Introduction

There is nothing quite like the scent of toasted chiles mingling with the smokiness of an open fire to instantly transport you to the high desert of the Southwest. One bite of this New Mexico Grilled Trout—with its crackling skin and buttery, flaky interior—reminds me of sunset dinners in Santa Fe: rustic, unpretentious, yet exploding with flavor. It is the perfect meal for gathering friends around the grill as the evening cools down, offering a sensory experience that feels like a getaway.

Why This Recipe Works

I adore this dish because it strikes the ultimate balance between elegance and ease. The Red Chile Adobo does double duty here; it infuses the delicate meat with earthy heat while caramelizing on the outside to create a savory, protective crust. Plus, cooking whole fish keeps the meat incredibly moist compared to fillets, making it forgiving for home cooks while looking impressive on the platter.

Chef's Tips

• Pat it Dry: Moisture is the enemy of a crisp sear. Use paper towels to ensure the fish skin is bone-dry inside and out before applying the adobo.
• Trust the Heat: When grilling on the Arteflame, resist the urge to move the fish too early. Let it cook undisturbed so the skin releases naturally from the steel cooktop.

Swaps & Subs

If you cannot source fresh trout, Whole Branzino or Red Snapper are excellent alternatives that stand up well to the grill. For a milder heat profile, swap half the New Mexico chiles for Ancho chiles to add a sweet, raisin-like depth without the spice kick.

Ingredients

The Main Event

• 4 Whole Trout (approx. 10-12 oz each), cleaned and gutted
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Vegetable oil or Canola oil (for the grill surface)

Red Chile Adobo Marinade

• 4 oz Dried New Mexico red chiles, stemmed and seeded
• 4 Cloves garlic, peeled and smashed
• 1/2 cup Apple cider vinegar
• 1/2 tsp Ground cumin
• 1/2 tsp Dried oregano (Mexican oregano preferred)
• 1 tsp Salt
• Water (for boiling chiles)

Instructions

Step 1: Rehydrate the Chiles

1. Begin by preparing your dried New Mexico chiles. Ensure the stems and seeds are removed to control the heat level.
2. Place the chiles in a medium pot and cover them with water. Bring the water to a boil over high heat.
3. Once boiling, turn off the heat and let the chiles soak for about 15 to 20 minutes, or until they are soft and pliable. Drain the chiles, discarding the soaking water.

Step 2: Create the Adobo Paste

1. In a blender or food processor, combine the softened chiles, garlic cloves, apple cider vinegar, cumin, oregano, and salt.
2. Blend on high until you achieve a smooth, thick red paste. If the mixture is too thick to blend, add a tablespoon of fresh water at a time until the consistency is spreadable but not runny.
3. Taste the adobo and adjust the salt if necessary. Set aside to let the flavors meld.

Step 3: Prepare the Trout

1. Rinse the whole trout under cold water and pat them thoroughly dry with paper towels inside and out. Dry skin is essential for a good sear.
2. Using a sharp knife, make 2 to 3 diagonal slashes on each side of the fish. This helps the marinade penetrate the meat and ensures even cooking.
3. Season the trout generously inside the cavity and on the skin with salt and pepper.
4. Rub the Red Chile Adobo paste all over the fish, ensuring you get it into the scored slashes and inside the cavity. Let the fish marinate for at least 30 minutes in the refrigerator.

Step 4: Fire Up the Grill

1. Build a medium fire in your Arteflame grill. You want the flat cooktop griddle to reach a medium-high searing temperature (approx. 400°F - 450°F).
2. Once the cooktop is hot, scrape it clean and apply a thin layer of vegetable oil to season the surface and prevent sticking.

Step 5: Grill the Trout

1. Place the marinated trout directly onto the hot, oiled flat cooktop.
2. Allow the fish to cook undisturbed for about 4 to 5 minutes. Do not try to move it too early; the skin needs to crisp up to release naturally from the metal.
3. Carefully flip the trout using a metal spatula. Cook for another 3 to 5 minutes on the second side.
4. The fish is done when the flesh is opaque and flakes easily with a fork. Remove from the grill and serve immediately.

Tips

Grilling whole fish can be intimidating, but the flat-top surface of the Arteflame makes it incredibly approachable. The key to preventing the fish from sticking is patience and heat management. Make sure your grill is fully heated before adding the oil; the oil should shimmer but not smoke excessively. When you place the trout down, resist the urge to nudge or check it for at least 3 minutes. The protein needs time to sear and form a "crust," which allows it to release effortlessly from the steel. Regarding the adobo, if you can find Mexican oregano, use it! It has a citrusy, earthy undertone that pairs significantly better with chiles than the sweeter Mediterranean variety. Finally, if your adobo paste feels too spicy, you can mellow it out by blending in a small roasted tomato.

Variations

This Red Chile Adobo is a versatile marinade that works wonders on various proteins, and the recipe itself is easily adaptable to suit different dietary needs or flavor preferences. While trout is traditional for this style of New Mexican cooking, don't feel limited to river fish. Here are a few ways to mix things up:

• Salmon Fillets: Swap the whole trout for thick, skin-on salmon fillets. The rich oils in salmon stand up beautifully to the spicy acidity of the adobo.
• Green Chile Version: Replace the dried red chiles with roasted, peeled Hatch green chiles and swap the vinegar for lime juice for a brighter, zestier profile.
• Chicken Thighs: If you aren't a seafood fan, this exact marinade is incredible on boneless chicken thighs grilled on the Arteflame.
• Mild Adobo: For a kid-friendly version, swap half the New Mexico chiles for Ancho chiles, which are sweeter and much milder.
• Citrus Kick: Add the zest of one orange to the blender when making the adobo for a fruity, aromatic twist.

Best pairings

To create a complete New Mexican feast, your sides should complement the smoky heat of the trout without overpowering it. Starchy sides are excellent for balancing the spice of the red chile. Authentic warm corn tortillas are a must, allowing guests to flake the fish and build their own tacos. A side of calabacitas—a traditional sauté of zucchini, corn, and onions—adds a sweet, vegetable freshness that cuts through the richness of the adobo. For a beverage, nothing beats a crisp, cold Mexican lager with a squeeze of lime to cleanse the palate. Alternatively, a chilled glass of dry Rosé or a Sauvignon Blanc offers enough acidity to stand up to the vinegar and chiles in the marinade.

Conclusion

This New Mexico Grilled Trout with Red Chile Adobo is more than just a meal; it is an experience that brings the vibrant spirit of the Southwest directly to your backyard. The combination of the smoky, crispy skin achieved on the Arteflame and the moist, flavorful meat inside is truly unmatched. By taking the time to make your own adobo paste, you elevate a simple grilled fish into a gourmet dish that speaks of tradition and culinary passion. Whether you are an experienced pitmaster or new to flat-top grilling, this recipe delivers consistent, mouthwatering results that will leave your family and friends asking for seconds. Fire up the grill, embrace the heat, and enjoy the authentic flavors of New Mexico.