Baked trout with pineapple-pepper salsa

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PREP TIME

25 min

TOTAL TIME

35 min

Serves

4

Baked trout with pineapple-pepper salsa

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.
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