Pan-Seared Trout with Avocado Cream
Warm Tomato Salsa & Roasted Peppers
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
Steer some sunshine right onto your plate with this radiant 20-minute recipe. To make the warm salsa, you’ll sauté flavour-popping cherry tomatoes and chives, and then juice it up with lime for added punch. Sweet pepper and poblano take a turn in the oven; once roasted to softness they’re thinly sliced. The fillets of trout are gently pan-seared with a sprinkling of lively spices, and served upon a silky swoosh of avocado sour cream.
We will send you:
- 2 Trout fillets (high-protein serving)
- 140g Cherry tomatoes
- 1 Sweet pepper
- 1 Bunch of chives (or garlic chives)
- 1 Poblano pepper (or green pepper)
- 1 Lime
- 57g Avocado purée
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Trout, Milk, Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
5 g
Sodium
660 mg
Total Carb
20 g
Sugars
10 g
Protein
33 g
Fibre
7 g
Preparation
Roast the sweet pepper & poblano
Preheat the oven to 450°F. Halve and core the sweet pepper and poblano (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 10 to 12 min., until tender. Transfer to a cutting board and thinly slice. Keep warm.
Mise en place
Meanwhile, halve the tomatoes. Thinly slice the chives. Cut the lime into 6 wedges.
Start the salsa
In a large pan, heat a drizzle of oil on medium-high. Sauté the tomatoes and ½ the chives, 3 to 5 min., until beginning to soften; season with ½ the remaining spices and S&P. Transfer to a bowl. Wipe out and reserve the pan.
Finish the salsa
To the bowl of tomatoes and chives, add the juice of up to ½ the lime wedges, 1 tbsp oil (double for 4 portions) and S&P; stir well.
Cook the trout
In the reserved pan, heat a drizzle of oil on medium. Pat the trout* dry with paper towel; season with the remaining spices and S&P. Cook, starting skin-sides down, 1 to 2 min. per side, or until cooked as desired.
Make the avocado cream & serve
In a small bowl, combine the avocado purée, sour cream, remaining chives and S&P. Divide the avocado cream between your plates and spread out in a circular motion. Top with the sweet pepper, poblano and trout. Garnish with the salsa. Serve the remaining lime wedges on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
