Trout with Red Cabbage, Jicama, and Chipotle Slaw |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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If canned chipotles are not available, simply use the same amount of chipotle hot sauce. Tilapia, branzino, or petrale sole are other fish that would work in this complete meal. Ingredients:
1/3 cup mayonnaise |
2 tablespoons (or more) fresh lime juice plus lime wedges (for serving) |
1 1/2 teaspoons (or more) minced canned chipotle chiles in adobo |
1 1/4 teaspoons ground cumin |
4 boneless trout fillets with skin |
2 tablespoons plain nonfat yogurt |
1 8-ounce package thinly sliced red cabbage (about 4 cups) |
2 cups matchstick-size strips peeled jicama |
1/2 cup (packed) plus 1 tablespoon chopped fresh cilantro |
1/4 cup unsalted natural pepitas (pumpkin seeds; optional) |
Directions:
1. Whisk mayonnaise, 2 tablespoons lime juice, 1 1/2 teaspoons chipotles, and cumin in large bowl to blend. Sprinkle fish on both sides with salt and pepper. Measure 4 teaspoons chipotle mayonnaise and spread over flesh side of trout fillets. Whisk yogurt into remaining chipotle mayonnaise in bowl. Add cabbage, jicama, and 1/2 cup cilantro to chipotle dressing and toss to coat, adding more lime juice, if desired. Season slaw generously with salt and pepper.
2. Heat large nonstick skillet over medium-high heat. Add trout, flesh side down, and cook until deep golden, 2 to 3 minutes. Turn fish fillets over and cook until just opaque in center, about 2 minutes. Place 1 fish fillet on each of 4 plates. Spoon slaw alongside; sprinkle slaw with pepitas, if desired. Sprinkle fish with 1 tablespoon cilantro and serve with lime wedges.
3. Per serving: 413 calories, 28 g fat, 5 g fiber Nutritional analysis provided by Bon Appétit
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