INGREDIENTS:
- 1 whole Azero Steelhead, cleaned (about 2–2.5 kg)
- Dried chilies (such as chile de árbol)
- Lemon zest
- Fresh ginger, finely grated
- Fresh rosemary
- Olive oil
- Sea salt
- Charred handmade bread, to serve
For the Basque-Inspired Sauce:
- Olive oil
- Chile de árbol (or similar dried chili)
- Roasted garlic (sliced and toasted well)
- Apple cider vinegar
- Sea salt
FOR THE FIRE:
- Dried grapevines (from local vineyards) or grapevine cuttings, plus hardwood charcoal as needed
chef’s note
- In the Valle de Guadalupe, grapevines are a natural part of the landscape. Using dried grapevines to fuel the grill infuses the fish with a gentle, aromatic smoke—adding a touch of sweetness and subtle complexity that truly reflects the flavors of Baja wine country.
INSTRUCTIONS
Prepare the Fish
Pat the steelhead dry. Make a rub by combining dried chilies, lemon zest, grated ginger, chopped rosemary, olive oil, and salt. Rub generously inside and out of the fish.
Air-Dry (Optional)
For extra crisp skin and concentrated flavor, let the fish air-dry on a rack, uncovered in the fridge, for 1–2 days.
prepare the fire
Build a fire using a base of hardwood charcoal and a generous handful of dried grapevines. Allow the coals and grapevines to burn down until you have a bed of hot embers with a gentle, fragrant smoke.
grill
Place the fish over the grapevine fire, grilling until the skin is crisp and the flesh flakes easily (turning once if needed). The grapevine smoke will lightly perfume the fish, giving it a distinctive Valle de Guadalupe character.
make the sauce
In a small pan, gently heat olive oil, add broken dried chile de árbol, apple cider vinegar and roasted garlic slices. Warm until fragrant and then remove from heat.
finish
Pour the warm sauce over the grilled fish.
SERVE
Place on a large platter, family style, with charred handmade bread for sharing.
TIPS
If grapevine cuttings aren’t available, use fruitwood or a mild hardwood for gentle smoke—though grapevines offer a unique, regional flavor that truly sets this dish apart.
