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Trout with Chorizo, Caramelized Onions and Dark Beer
FRONTERA10Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup chorizo sausage (Mexican-style, casings removed)
- 3 Tbsp. olive oil
- 1 red onion (medium, sliced 1/8” thick)
- 1 tsp. sugar
- 2 tsp. Worcestershire sauce
- 1 cup Mexican beer (dark, such as Negra Modelo)
- 2 Tbsp. chopped parsley (loosely packed, or cilantro, thick bottom stems removed, plus extra for garnish)
- salt
- coarsely ground black pepper
- 4 trout fillets (skin-on, boneless, they should weigh about 6 ounces each)
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