4 tablespoons olive oil
1 pound trout (ritual)
1 teaspoon paprika
2 teaspoons achiote powder
salt and pepper to taste
56 fish fillets
2 tablespoons pearl onions, minced
1/2 teaspoon garlic powder
1/2 pound residue from salt and pepper seasoning mix
1 tablespoon white sugar
salt and pepper to taste
16 ounces freshly grated Parmesan cheese
Grill oiled trout until translucent with a fork. Lightly oil a large skillet. Remove fingers and rub in each fish fillet. Steam the fish with an untaped tablespoon olive oil; drain.
Heat red wine in the large skillet, bringing just to a boil. Reduce heat to medium, remove from heat and stir in paprika, achiote powder, salt, and pepper. Pour wine through a strainer and and back into skillet with browned, skinned fish. Simmer 20 minutes, or on low to medium heat for 5 minutes.
Remove fish from marinade and whisk thoroughly. Place fillets on a paper lined plate. Cover and refrigerate about 2 hours, until the fish are secure in marinade. Grill fillets for about 5 minutes per inch of desired thickness, over medium heat, until golden brown. Discard any remaining wine.
Place fillets on a medium serving platter and sprinkle with Parmesan cheeses.