Baked Trout With Pineapple-Pepper Salsa
3
- Prep Time25 min
- Total Time35 min
- Makes4 servings
Photo, Erik Putz.
Dress up trout fillets with cilantro dressing and a flavourful, fruit-filled salsa.
Ingredients
450 g skin-on trout fillets
3 tbsp canola oil, divided
1 tsp salt, divided
3/4 cup lightly packed cilantro leaves, and stems, coarsely chopped, divided
1 jalapeño, seeded and finely chopped
4 tbsp lime juice, divided
2 bell peppers, preferably red and orange, cut into 1/2-inch pieces
1 small red onion, finely chopped
1/2 cored and peeled pineapple, cut into 1/2-inch pieces
Instructions
POSITION rack in centre of oven, then preheat to 400F. Line a rimmed baking sheet with parchment.
ARRANGE trout skin-side down on prepared sheet. Brush with 1 tbsp oil. Sprinkle with 1/4 tsp salt. Season with pepper.
Roast until a paring knife inserted into thickest part of fish comes out warm, 10 to 12 min. Meanwhile, whirl 1/2 cup cilantro with jalapeno, 2 tbsp lime juice, 1 tbsp oil and 1/2 tsp salt in a blender until smooth. Toss bell peppers with onion, pineapple and remaining cup cilantro, 2 tbsp lime juice, 1 tbsp oil and 1/4 tsp salt in a medium bowl.
TRANSFER trout to plates and drizzle with cilantro dressing. Serve with salsa.
Nutrition (per serving)
Calories 321, Protein 25g, Carbohydrates 16g, Fat 18g, Fibre 2g, Sodium 640mg.
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