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📍 Valle de Bravo

Valle de Bravo Garlic Trout

· Lunch

Fresh locally farmed trout browned in plenty of golden garlic, butter, and lime.

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Valle de Bravo Garlic Trout: Fresh locally farmed trout browned in plenty of golden garlic, butter, and lime.
Photo: Akizia · CC BY-SA 4.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 30 min🍽 2 servings📊 Easy🏷 Commonly associated🌱 Gluten-free
Preparation
15 min
Cooking
15 min
Waiting and resting
0 min

History

Trout is an emblematic product of Valle de Bravo thanks to the region's fish farms. It is served fresh in the lakeside restaurants, and its most beloved preparation is al mojo de ajo (garlic style), simple and aromatic.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Season the trout inside and out with salt and pepper.

  2. 2

    Brown the sliced garlic in butter and oil over low heat, without burning it.

  3. 3

    Remove part of the garlic and set aside.

  4. 4

    In the same pan, cook the trout on both sides until the skin browns.

  5. 5

    Bathe with the garlic mojo and the lime juice.

  6. 6

    Serve with the golden garlic on top and chopped parsley.

Cooking tips

  • Remove garlic as soon as it browns so it does not become bitter while the fish finishes cooking.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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