Baked trout with pineapple-pepper salsa
By Chatelaine
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
- 25 g,
- Carbohydrates
- 16 g,
- Fat
- 18 g,
- Fibre
- 2 g,
- Sodium
- 640 mg.