SERVES 4

Trout" NUEVO MEXICALI"

4 each 8 oz. Fillet of trout 4 each large shrimp Fish marinade 1 cup olive oil 1 table spoon thyme 1 table spoon oregano 1 table spoon garlic 2 table spoons onions 2 table spoons cilantro 1 table spoon chili powder 1 table spoon cumin X table spoon crushed red pepper Juice of 1 lime Method; rub trout and shrimp with marinade. Then grill Roasted corn salsa 2 tomatoes ý red onion º cup chopped cilantro 1 stalk of celery 1 Anaheim chili 1 cup roasted corn ý table spoon cumin 1 tea spoon chili powder 1 tea spoon oregano º cup olive oil Juice of 2 limes Salt and pepper to taste Small dice everything that needs it and mix all of it together. Method Rub the trout fillet in the marinade. {Save excess marinade to cook with later. As it will stay good for a while}. Grill the trout while heating the salsa. For garnish maybe put a grilled prawn and pine nuts on top of the salsa.