Trout

Ingredients

• Two 4 oz trout fillets
• ½ tablespoon chili pepper
• 1 teaspoon dry onion or garlic powder
• 1/2 teaspoon cayenne or paprika, to taste
• 1/2 teaspoon each sea salt and black pepper
• 1-2 teaspoons butter or oil
• Lime

Directions (Use iron skillet or electric griddle)

First, mix your dry ingredients in a bowl. Transfer onto a plate. Next, wet each fillet then douse each fillet in your dry mix. Set aside. Heat your skillet on medium high and add the oil and butter and make sure the pan or griddle is evenly coated. Once heated, add your fish fillets. Turn and continue to cook until skin is crispy and trout is firm. I’d say this takes about 5 minutes each fillet. Once finished, squeeze a little fresh lime on top! This dish goes great with steamed rice or grilled veggies.

Author: Lindsay Cotter

Ingredients

• 1 tbsp olive or grapseed oil
• 1/2  teaspoon paprika or cayenne seasoning
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground red pepper
• 2 (6-ounce) trout fillets
• 3/4 cups chopped fresh pineapple chunks
• ¼ cup chopped onion
• 1/3 cup grape tomatoes
• 2 tbsp. pumpkin seeds (roasted)
• 1 tablespoons balsamic vinegar
• 1 small bunch of kale, chopped and slightly steamed or cooked.
• Lemon wedge (for the juice)

Directions

 

•  Combine all your seasoning into a small bowl and mix.
• Chop your kale and tomatoes and slightly cook in pan or in microwave (maybe 20 seconds just to soften the kale and tomatoes a bit). Then combine with pineapple and the rest of your veggies and seeds. Mix and add in your vinegar. Sprinkle half the seasoning into your relish and gently stir again.
• While the relish soaks up the seasoning, rinse your fish and place on baking sheet. Drizzle oil over it and the other half of your seasoning. Bake at 400F for 10-12 minutes or until flakey.
• Remove from oven and squeeze a little bit of fresh lemon on top, then spoon relish on top of each fillet and serve.

 

Author: Lindsay Cotter and Abby Bounds