Grilled Trout With Smoky Tomatillo Sauce And Cucumber Salad

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One medium cucumber—peeled, seeded and sliced into thin half-moons


2 dried guajillo chiles

1 dried chipotle chile

2 cups boiling water

5 medium tomatillos, husked and rinsed out (6 ounces)

2 tablespoons vegetable oil, plus more for brushing

3 garlic cloves, minced

1 small onion, diced

1 tablespoon chopped cilantro

2 tablespoons chopped mint

Freshly ground pepper

1/4 cup sour cream

1 jalapeño, seeded and minced

1 tablespoon chopped flat-leaf parsley

Four 6- to 8-ounce trout fillets, with skin

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