Ancho chillies are the dried version of the poblano chilli and have a smoky-sweet flavour that is well suited for glazes. They are available online or at specialty food stores.
Another good option for this recipe is dried guajillo chillies. If you want to keep extra hot sauce for future use, such as spreading on chicken or blending into salad dressings, make sure to add some to a separate bowl for brushing on the trout so as not to contaminate all of it with raw fish.
2 dried ancho chillies
1 1/2 Tbsp (30 ml) honey
1 tsp (5 ml) orange zest
Juice of 1/2 orange
1 1/2 lb (750 g) rainbow trout fillets
1/4 tsp (1 ml) sea salt
1/4 tsp (1 ml) freshly ground black pepper
Place ancho chillies in bowl and cover with hot water. Let soak for 15 minutes, or until soft. Slice off stems and pour out most of the seeds. Reserve the seeds.
Place ancho chillies, 1/3 cup (80 ml) water, honey, orange zest and orange juice in food processor or blender and process until smooth. At this point taste the sauce. If it is too hot, blend in more honey or orange juice. If it is not hot enough, blend in some of the reserved seeds.
Preheat oven to 375 F (190 C).
Slice trout into 4 equal-sized pieces and season with salt and pepper. Place fish on baking paper-lined baking tray skin side down and brush on a generous layer of ancho sauce.
Bake for 12 minutes, or until flesh is opaque and easily flakes. Apply more glaze halfway through cooking and, if desired, at the end of cooking.
Each serving contains: 1222 kilojoules; 36 g protein; 10 g total fat (3 g sat. fat, 0 g trans fat); 14 g total carbohydrates (10 g sugars, 2 g fibre); 208 mg sodium
source: "Red Hot Chilli Peppers", alive Australia #20, Winter 2014
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