Baked Trout With Pineapple-Pepper Salsa
1
- 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.
Here are five more ways to dress up a fish fillet for dinner tonight.
Get more of our best pineapple recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.