Trout Fillets With Mint Pipián Recipes

MEDITERRANEAN PAN SEARED TROUT RECIPE WITH TZATZIKI

Steps:

• Mix the coriander, paprika, and garlic powder in a small mixing bowl.
• Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
• Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
• In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
• Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
• Transfer to serving platter and finish with a squeeze of fresh lime juice.

STEAMED TROUT WITH MINT & DILL DRESSING

Steps:

• Put the new potatoes on to simmer in a pan of boiling water until tender. Cut the asparagus in half to shorten the spears and slice the ends without the tips. Tip the bouillon into a wide non-stick pan. Add the asparagus and beans, then cover and cook for 5 mins.
• Add the peas to the pan, then top with the trout and lemon slices. Cover again and cook for 5 mins more until the fish flakes really easily, but is still juicy.
• Meanwhile, mix the yogurt with the vinegar, mustard powder, mint and dill. Stir in 2-3 tbsp of the fish cooking juices. Put the veg and any remaining pan juices in bowls, top with the fish and herb dressing, then serve with the potatoes.

TROUT TRAYBAKE WITH MINTY HOLLANDAISE

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the potatoes in a pan of salted water for 10 mins until soft. Drain and slice thickly.
• Spread the potato slices on a baking tray, brush with a little oil, add some seasoning, then bake for 20 mins.
• Remove the tray from the oven and push the potatoes to the edges. Tip the vegetable medley into the centre and, using a fork, turn the veg over in the oil, then push these to the edges, too. Put the trout fillets in the centre of the tray, season and return to the oven for a further 12 mins.
• Heat the hollandaise following pack instructions, then stir through the mint. Serve the trout, potatoes and vegetables with the minty hollandaise spooned on top.