The standard baked fish dish gets a boost from this really easy chile lime baked trout recipe. With a tinge of sweet honey, it is delicious and tangy. Also, it leaves the oven remarkably quickly and is perfectly tender. A resounding success for tea! Normally, I’m a big fan of all things salmon, especially baked salmon or salmon with dijon, but trout is a fantastic substitute for salmon.
It has a taste and texture that are quite similar to salmon’s, as well as a significant amount of minerals and omega-3 fatty acids. This meal is based on pla tort sahm rot, a classic Thai street stall favourite, and has pan-seared chunks of white fish covered in a syrupy, spicily spicy lime sauce.
It has a flavour that is somewhat reminiscent of the popular Chilli Garlic Prawns with fish. It comes together quickly and has a tonne of flavour View of freshly prepared Chilli Lime Fish in a skillet up close.
THE BEST BAKED TROUT WITH JUST 6 INGREDIENTS
The best part is that a whole trout, in this case, a steelhead trout, is often less expensive than salmon while still being an excellent source of lean protein. Thus, if you’re looking for food,
- Trout: Ask your fishmonger for a steelhead trout fillet that is a brilliant orange colour. My weight is roughly 1 14 pounds, but anything similar should be OK.
- Lime: Look for some big, juicy limes because you’ll need both lime zest and juice. More limes can be purchased if desired for garnishing or squeezing on top.
- Honey: A tiny touch of honey is required to counteract the tart flavours in this dish. It’s the ideal combination of sweet and spice—not really hot spice.
- Extra-virgin olive oil: To help the chilli-lime sauce marinade the trout, a small amount of extra-virgin olive oil is added to the sauce.
- Chilli Powder: A spice mixture that typically contains chilli peppers,
How to prepare this recipe
My favourite way to prepare fish is without a doubt baking. Now I’m using that method to create this ridiculously delicious chilli lime trout. Preheat your oven to 375°F (190°C) and cover a baking sheet with parchment paper to get started.
Create the spice blend. In a small bowl, combine the lime zest, lime juice, honey, oil, chilli powder, and salt.
Into the oven with the trout. Apply a thin layer of the chilli-lime mixture on the trout. The back of a spoon will cause the spices to clump together, so I strongly advise using a brush. The trout should flake easily with a fork after baking for 16 to 18 minutes.
It can now be served. It’s optional, but I like to top the dish off with some parsley or cilantro before serving. Moreover, give the trout some extra lime wedges to squeeze some fresh lime juice on them.
STORAGE OPTIONS
Leftovers
Any leftover trout should be kept in the refrigerator for up to three days in an airtight container.
Parchment paper
Put a piece of parchment paper at the bottom of the container before freezing to keep it from sticking. In the freezer, it can last up to three months.
To reheat: Salmon or trout can easily dry out while being heated, therefore doing so can be a little problematic. Always make sure to let it thaw overnight in the refrigerator.
Recipe tips
- Flakes of chilli pepper. You may produce your own chilli flakes at home by grinding up some spicier dried pepper pods in addition to the standard chilli or red pepper flakes that can buy in supermarkets. I enjoy dehydrating my own garden-grown peppers to create unique combinations of chilli flakes.
- Seasonings. The only flavours I used in my steelhead fish recipe were garlic powder, chilli flakes, and a little salt and pepper. You are welcome to bring your preferred seasoning mixtures, such as Old Bay or Creole, though.
- Steelhead Trout baked. You can bake your steelhead trout fillets in the oven at 375 degrees F for 15-20 minutes, or until the fish is cooked through, as an alternative to grilling it.
Additional Tips
Fish that cook quickly and readily and become dry, such as swordfish, tuna, bonito, kingfish, and marlin. If you’re not very careful, they could start to dry out inside. These fish, in my opinion, taste best when served fresh or rarely cooked, like in ceviche, poke bowls, or tartare.
Fish with an oily, pungent flavour, such as sardines, mullet, and mackerel. Even though it will taste great, it’s uncommon to serve such kinds of fish with sauces like this. Better sauces include those like those on these sardines with an Italian-style
CHILI LIME BAKED TROUT
Ingredients
- 1 ¼ pound Steelhead trout
- 1 lime, zested + 1 teaspoon of juice
- 1 tablespoon honey
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- Optional: additional lime wedges for squeezing on top and freshly chopped parsley
Instructions
- Make the chili lime mix. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. In a small bowl, stir together the lime zest, lime juice, honey, oil, chili powder, and salt.
- Bake the trout. Brush the spice mix on top of the trout. Bake for 16 to 18 minutes, or until the trout flakes easily with a fork.
- Garnish. If you'd like, add a sprinkle of parsley and additional lime slices for garnish before serving
Leave a Reply