Skewered Trout

Name: Skewered Trout
Yield: 6
Ingredients: 600g trout fillets, cut into 3cm cubes; 3 large onions, peeled and cut in half; 1 green bell pepper, cut into 3cm squares; 1 red bell pepper, cut into 3cm squares; 2 tablespoons fresh coriander leaves; To taste: salt and chili powder; 1 cup white wine; Auxiliary materials; 6 wooden skewers for churrasco

1
600g trout fillets, cut into 3cm cubes
2
3 large onions, peeled and cut in half
3
1 green bell pepper, cut into 3cm squares
4
1 red bell pepper, cut into 3cm squares
5
2 tablespoons fresh coriander leaves
6
To taste: salt and chili powder
7
1 cup white wine
8
Auxiliary materials
9
6 wooden skewers for churrasco

Ingredients

1
600g trout fillets, cut into 3cm cubes
2
3 large onions, peeled and cut in half
3
1 green bell pepper, cut into 3cm squares
4
1 red bell pepper, cut into 3cm squares
5
2 tablespoons fresh coriander leaves
6
To taste: salt and chili powder
7
1 cup white wine
8
Auxiliary materials
9
6 wooden skewers for churrasco

Directions

1
Reserve the trout, onions, and bell peppers
2
Mash the remaining ingredients in a blender
3
Leave the trout in the obtained marinade for 30 minutes
4
Assemble the skewers, alternating one piece of fish with each type of bell pepper
5
Reserve the marinade
6
Grill the skewers for 10 minutes per side or until the meat is golden brown, constantly basting with the reserved marinade
7
Baste the onion halves to be grilled on both sides for 8 minutes or until they are soft.