Slow Roasted Salmon with Fennel and Orange.When you need a break from hefty meat throughout the week, you’ll love these light and flavorful seafood recipes! And if you need more salmon ideas, I’ve got a full list of the best salmon recipes. More Easy Seafood Recipes You’ll Want on Repeat Then reheat it on low heat either in the microwave or back in the oven at the same temperature. Always make sure to thaw it in the fridge overnight if it’s been frozen. For reheating: Reheating salmon or trout is always a little bit tricky, since it can easily dry out as you’re doing so.It will keep for up to 3 months in the freezer. To freeze: If freezing, put a piece of parchment paper at the bottom of the container to prevent it from sticking.To store: Any leftover trout, store it in an airtight container in the fridge for up to 3 days.And provide some additional lime wedges for squeezing on the trout for a punch of fresh lime juice. This is optional, but I like to add a sprinkle of parsley or cilantro on top before serving. Then bake for 16 to 18 minutes, or until the trout flakes easily with a fork. I highly recommend using a brush, otherwise the spices will clump together if you’re using the back of a spoon. Evenly brush the chili lime mix on top of the trout. Stir together the lime zest, lime juice, honey, oil, chili powder, and salt in a small bowl. To get started, preheat your oven to 375☏ (190☌) and line a baking sheet with parchment paper. So I’m taking that approach to make this insanely good chili lime trout. Pro tip: If you can’t find any trout, you can substitute it for a fresh or frozen salmon fillet! How to Make This Chili Lime Trout Recipeīaking is hands down my favorite method to cook fish. Kosher Salt: I like to add a little bit of salt, as it’s not included in the chili powder spice blend.įind the printable recipe with measurements below.It’s a powerhouse spice in terms of flavor! Chili Powder: Chili powder is a blend of spices and usually includes chili peppers, cumin, oregano, coriander, garlic, allspice, and cloves.Olive Oil: A small spoonful of extra-virgin olive oil is mixed into the chili lime sauce, so it can marinate the trout.Trust me, it’s the perfect sweet and spicy (but not hot spicy) combo! Honey: To balance out the zesty flavors here, just a bit of honey is needed. ![]() And if you’d like, get extra limes to squeeze on top or for garnishing. ![]() Lime: You’ll be using both lime juice and zest, so be on the lookout for some large and juicy limes.Mine is about 1 ¼ pounds, but anything close to that weight should work just fine. Trout: Look for a vibrant orange steelhead trout fillet from your fishmonger.To give this baked trout glorious flavor and get it on your dinner table fast, you can’t go wrong with a classic chili lime combo. ![]() So if you’re looking for ways to eat healthy on a budget, don’t overlook steelhead trout! The Best Baked Trout with Just 6 Ingredients It has a very similar taste and texture to salmon, plus its fair share of omega-3 fatty acids and nutrients.īest of all though, a whole trout (specifically steelhead trout for this recipe) is typically cheaper than salmon, while still providing a great source of lean protein. I’m usually a big proponent of all things salmon (especially my baked salmon or dijon baked salmon), but trout is an amazing alternative for salmon. A definite dinner winner! Let’s Discuss Salmon Versus Trout Plus, it comes out of the oven incredibly fast and as tender as can be. It’s flavorful and zesty, with a hint of sweet honey. This super simple chili lime baked trout recipe ups the ante of your typical baked fish dinner.
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