Trout With Red Cabbage, Jicama, And Chipotle Slaw
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
53
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Whisk mayonnaise, 2 tablespoons lime juice, 1 1/2 teaspoons chipotles, and cumin in large bowl to blend
2
Sprinkle fish on both sides with salt and pepper
3
Measure 4 teaspoons chipotle mayonnaise and spread over flesh side of trout fillets
4
Whisk yogurt into remaining chipotle mayonnaise in bowl
5
Add cabbage, jicama, and 1/2 cup cilantro to chipotle dressing and toss to coat, adding more lime juice, if desired
6
Season slaw generously with salt and pepper
7
Heat large nonstick skillet over medium-high heat
8
Add trout, flesh side down, and cook until deep golden, 2 to 3 minutes
9
Turn fish fillets over and cook until just opaque in center, about 2 minutes
10
Place 1 fish fillet on each of 4 plates
11
Spoon slaw alongside; sprinkle slaw with pepitas, if desired
12
Sprinkle fish with 1 tablespoon cilantro and serve with lime wedges
13
Whisk mayonnaise, 2 tablespoons lime juice, 1 1/2 teaspoons chipotles, and cumin in large bowl to blend
14
Sprinkle fish on both sides with salt and pepper
15
Measure 4 teaspoons chipotle mayonnaise and spread over flesh side of trout fillets
16
Whisk yogurt into remaining chipotle mayonnaise in bowl
17
Add cabbage, jicama, and 1/2 cup cilantro to chipotle dressing and toss to coat, adding more lime juice, if desired
18
Season slaw generously with salt and pepper
19
Heat large nonstick skillet over medium-high heat
20
Add trout, flesh side down, and cook until deep golden, 2 to 3 minutes
21
Turn fish fillets over and cook until just opaque in center, about 2 minutes
22
Place 1 fish fillet on each of 4 plates
23
Spoon slaw alongside; sprinkle slaw with pepitas, if desired
24
Sprinkle fish with 1 tablespoon cilantro and serve with lime wedges