Wednesday, May 4, 2011

Lime and Chili-Roasted Whole Trout

I was just flipping channels and this recipe got my attention and I was glued ever since. Try this one at home and let your imagination run wild by using other fish available in your local area, wherever you are in the world. I still missed the fish from my country for so long a time. Eat this with jasmine rice or black rice whichever you want. It's fresh and so yummy! Enjoy!

Serve this protein-packed, omega-rich trout with Fresh Pineapple Salsa if desired. Servings: 4 

2 whole trout, cleaned (about 2lb/1kg total)
3/4 tsp (4 ml) each salt and pepper
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) lime juice
2 limes
14 thin slices ginger root
3 cloves of garlic, thinly sliced
20 sprigs fresh coriander
2 red finger chili peppers, halved


Sprinkle insides of fish with 1/2 tsp (2 ml) each of the salt and pepper. Place in shallow greased roasting pan. Rub all over with oil and lime juice.
Slice one of the limes. Stuff lime slices, ginger, coriander and red chili peppers into fish cavities. Sprinkle outsides with remaining salt and pepper.
Roast in 425°F (220°C) oven until flesh flakes easily when tested with fork, about 25 minutes.
Transfer fish and any juices ton platter. Peel back skin; lift each filet off bones. Quarter remaining lime; serve with fish.

Fresh Pineapple Salsa 

This salsa is perfect to serve with fish and very refreshing with grilled meat.
Servings: 3 cups

2 cups (500 mL) chopped fresh pineapple, (about half pineapple)
1 mango, peeled and chopped
1/4 finely chopped red onion
2 tbsp (25 mL) orange juice
1 tbsp (15 mL) minced jalapeño pepper
1 tbsp (15 mL) finely chopped fresh mint
1 tbsp (15 mL) liquid honey

In bowl, combine pineapple, mango, onion, orange juice, jalapeño pepper, mint and honey. (Make-ahead: Cover and refrigerate for up to 24 hours.)

I got this from this website, feel free to browse and let your mind run wild and creative.

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