Mexican Steelhead Trout with Black Beans, Tomatoes and Lime

  • 2 tablespoons olive oil
  • 2 (5-6 ounce) Riverence Steelhead Trout fillets
  • 1 cup chicken stock
  • ¾ tablespoon corn starch
  • ½ tablespoon smoked paprika
  • Sea salt and cracked black pepper
  • ½ teaspoon chili flakes or more if you prefer more heat
  • 1 cup cherry tomatoes, washed and cut in half
  • 1 cup black beans, drained and rinsed
  • 2 tablespoons cilantro, coarsely chopped
  • 1 lime, cut into wedges
  • 1 avocado, sliced
  1. In a large, heavy-based frying pan, heat the oil over medium-high heat.
  2. Place trout fillets skin side down for 3 minutes. Turn and cook for a further 2 minutes. Remove from pan and set aside.
  3. In the same pan, add the chicken stock and whisk in cornstarch. Add the paprika, salt, pepper and chili flakes. Stir occasionally and bring to just a boil.
  4. When mixture begins to thicken a bit, stir in the tomatoes and black beans. Return the trout to the pan, flesh side up.
  5. Reduce heat to medium, cover with a lid and cook for 5 more minutes, until the trout is fully cooked and flakes easily.
  6. Top with chopped cilantro, sprinkle with salt and pepper and serve with lime wedges and avocado slices.

Takes 30 minutes, Serves 4.

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