Spicy Smoked Paprika Romesco Over Grilled Trout
I grew up in northeast Wisconsin, deep in the Northwoods, on the banks of the Wolf River. The rushing water was my lullaby as an infant, my playground as a child, and where I found my love for food the river continued to provide. Smallmouth bass hid out in the deep holes at the bottoms of rapids. I pulled gallons of crayfish out of the water with a pair of diving goggles and my bare hands. My favorite, though, was the trout. It's delicious, simple to prepare, and environmentally sustainable.
You can pick up Idaho-farmed rainbow trout at many grocery stores and they only take a few minutes to prepare. We grilled ours and served it with our very own romesco. We bumped up the sauce’s heat by adding some SpanishSmoked Picante Paprika, while reducing the prep time by using jarred peppers and canned tomatoes. You wind up with a dish that’s impressive enough for date night and simple enough for any week night.