Trout Fillets With Mint Pipián Recipes

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PAN SEARED TROUT WITH MINT CILANTRO CHUTNEY RECIPE



Pan Seared Trout with Mint Cilantro Chutney Recipe image

Provided by sallycohen

Number Of Ingredients 15

4 skin-on trout fillets, about 6 ounces each, halved lengthwise
Table salt
Freshly ground black pepper
1 tablespoon vegetable oil
1 ⁄4 cup Mint-Cilantro Chutney
Makes 1 cup
Prep time: 5 minutes
1 cup packed cilantro (leaves and stems)
1 cup packed mint (leaves only, please)
1 green serrano chile (optional; if you don't like too much heat, remove the seeds)
1 ⁄4 small red onion, peeled and sliced
1 tablespoon dried pomegranate seeds (optional)
2 tablespoons fresh lemon juice
1 ⁄2 teaspoon table salt
Up to 2 tablespoons water

Steps:

  • 1. Season the trout fillets with salt and pepper. 2. Heat the oil in a large skillet over medium heat. When the oil begins to shimmer, add the trout, skin side down. Cook for 2 to 3 minutes. Flip over and cook for another 3 to 4 minutes, until the trout is cooked through. 3. Transfer to a plate lined with paper towels, skin side down. 4. Place each fillet on a serving plate and drizzle each with up to a tablespoon of chutney. Serve immediately. 1. Blend the cilantro, mint, chile, onion, pomegranate seeds (if using), lemon juice, and salt in a blender to a smooth paste. To aid in the blending process, you can add up to 2 tablespoons of water, if needed. Taste and add more salt if needed. 2. Transfer to a covered container and chill for about 30 minutes. 3. Serve cool. This chutney will keep, refrigerated, for 4 days.

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