Steamed ocean trout with red bean and chilli salsa

Cooking Fish Steamed ocean trout with red bean and chilli salsa

This Mexican-inspired fish dinner delivers plenty of freshness, flavour and goodness, as well as a good dose of omega 3.

Lables: High fibre Low carb Low sodium Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place trout on a plate, then sit plate in a bamboo steamer. Season, then cover and set over a wok of simmering water for 10 minutes or until just cooked through. Remove from steamer and rest for 3 minutes.
  2. Meanwhile, heat oil in a saucepan over medium heat. Add kidney beans, jalapenos, olives, tomato and cumin, then cook, stirring, for 3-4 minutes until warmed through.
  3. To serve, spoon bean mixture onto a plate, top with trout and scatter over red onion and coriander. Serve with avocado and lime wedges to squeeze over.

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170g skinless ocean trout fillet
2 tsp olive oil
125g can red kidney beans, rinsed, drained
20g drained pickled jalapenos
4 Sicilian olives or green olives
125g cherry tomatoes, halved
1/2 tsp ground cumin
1/2 red onion, thinly sliced
Lime wedges and coriander leaves, to serve
1/4 avocado, unpeeled

Adv

Autors
Preparation time
4
Cooking time
16
Difficulty
Medium
Serves
1 people
Method
Baking
Category
Fish
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