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.

Recipe «Steamed ocean trout with red bean and chilli salsa» presented in category Recipes / Fish, to prepare this dish you will need no more 16 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.