2 two-pound rainbow trout fillets with skin on
1 cup kosher salt
1 cup granulated sugar
1 jalapeno pepper, seeded and chopped
1 tbsp. freshly ground black pepper
1 1/2 cups coriander sprigs
1/3 cup tequila
2 tbsp. lime juice
Lay one fillet, skin side down, on a large piece of plastic wrap. I also place mine on a large plate that will fit into the refrigerator. Combine sugar and salt and set aside.
Sprinkle trout with jalapeno and black pepper. Top with coriander sprigs. Mix tequila and lime juice and drizzle over trout. Evenly pack salt and sugar blend over trout. Top with remaining fillet, flesh side down, and wrap fillets in plastic. Repeat with an outer layer of foil.
Let fish sit on counter for one hour to allow the salt and sugar to dissolve. Place in refrigerator for 24 to 48 hours. Unwrap trout, scrape off all brine, then rinse. Cut into thin slices and serve with a dill sauce.