Trout Fillets with Mint Pipián |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 tablespoons extra-virgin olive oil, divided |
3 tablespoons raw pumpkin seeds (pepitas) |
1 large fresh poblano chile, stemmed, seeded, diced (about 1 cup) |
1/2 cup chopped white onion |
2 medium tomatillos, husked, rinsed, diced |
3 tablespoons chopped fresh mint plus small sprigs (for garnish) |
1 tablespoon (or more) fresh lime juice plus lime wedges (for garnish) |
2 whole 12-ounce trout, boned, butterflied, halved lengthwise |
Directions:
1. Heat 1 tablespoon oil in medium skillet over medium heat. Add pumpkin seeds. Stir until beginning to pop, 1 to 2 minutes. Add chile, onion, and tomatillos. Cover and cook until vegetables begin to soften, about 5 minutes.
2. Scrape mixture into processor; cool. Blend 1 minute. Blend in chopped mint and 1 tablespoon lime juice, adding more lime juice to taste (sauce will be very thick and not smooth). Season with salt and pepper.
3. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle trout with salt and pepper. Add to skillet, flesh side down. Cook until just opaque in center, about 2 minutes per side.
4. Spoon pián over fish. Garnish with mint sprigs and lime wedges.
5. Per serving: 381 calories, 22 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
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