Trout is cheaper than wild salmon, has fewer eco-problems, and brings a boatload of muscle-building protein and megahealthy omega-3 fats to the dinner table.
The following recipe shows you how to bake it with a zesty green curry.
Nutrition (per serving)
Calories: 573, protein: 41g, carbs: 39g, fat: 29g
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Makes 2 servings
- 3⁄4 lb rainbow trout fillet
- Salt and pepper, to taste
- 3/4 lb baby red potatoes, quartered
- 4 tsp + 1 Tbsp canola oil
- 1 shallot, chopped
- 1 garlic clove, sliced
- 2 Tbsp green curry paste
- 1/2 cup canned light coconut milk
- 1 tsp lime zest
- 1 tsp honey
- 2 tsp lime juice
- 1/4 cup cilantro
- 2 Tbsp roasted pumpkin seeds
How to make it
Season trout with salt and pepper; toss potatoes in 2 tsp oil. Place on baking sheet lined with foil. Bake at 400° for 12 minutes or until trout is barely cooked through, and potatoes are crispy.
Cook shallots and garlic in 2 tsp oil in a pan on medium heat. Add curry paste, coconut milk, and lime zest; simmer 3 minutes.
Place mixture in a blender with honey, lime juice, and cilantro, and process until smooth. On low speed, blend in 1 Tbsp oil. Top trout and potatoes with curry sauce and pumpkin seeds.