Three Pepper Trout Recipe - Cooking Index
Three Pepper Trout Recipe - Cooking Index
Flavors from the Mediterranean coast -- olive oil, bell peppers, cumin and garlic -- are a delightful foil for the delicate flesh of trout. If you like, you can replace the trio of bell peppers with a single large red, green or yellow bell pepper.
Type: Fish| 2 tablespoons | 30ml | Olive oil |
| 3 | Garlic cloves - minced | |
| 1/2 | Yellow bell pepper - cored, sliced (medium) | |
| 1/2 | Green bell pepper - cored, sliced (medium) | |
| 1/2 | Red bell pepper - cored, sliced (medium) | |
| 1 teaspoon | 5ml | Cumin seed |
| (or 1/2 tspn ground cumin) | ||
| 1 teaspoon | 5ml | Ground coriander |
| 1 | Ground cloves | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Trout fillets - (abt 1 1/2 lbs total) (large) |
Heat half the olive oil in a large frying pan, add the garlic and saute until soft and fragrant, about 1 minute. Add the bell peppers and saute over medium heat, stirring occasionally, until they begin to soften, 3 to 5 minutes. Stir in the cumin, coriander, cloves, salt and pepper. Transfer to a bowl and set aside.
Add the remaining olive oil to the pan and fry the trout fillets skin-side down for 3 to 4 minutes. Turn the fillets and spoon the bell pepper mixture over them. Cover the pan and cook over medium-low heat until the trout is opaque through the thickest part, 6 to 8 minutes longer.
Transfer the trout fillets and bell pepper garnish to warmed dinner plates and serve.
This recipe yields 4 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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