Teresa's Recipes
Steelhead Trout with Vibrant Avocado Salsa
Immerse yourself in the fresh flavors of the sea with this enticing Steelhead Trout recipe. Served with a vibrant, zesty avocado salsa, this dish boasts of an unforgettable combination of creamy avocado, juicy tomatoes, and zingy lime that complements the delicately flaked, oven-baked trout. Originating from the Pacific Northwest, Steelhead Trout has been a staple in the diet of the indigenous peoples and is now enjoyed worldwide for its rich, buttery flavor and high Omega-3 content. This recipe is sure to transport your taste buds to the clear, cool waters of the Pacific with every bite.
Ingredients
- 4 (6 ounce) fillets Steelhead trout fillets
- 2 tablespoons Olive oil
- 2 tablespoons, divided Lime juice
- 1 teaspoon Garlic powder
- 1/2 teaspoon, divided Salt
- 1/2 teaspoon Black pepper
- 1, diced Avocado
- 1, diced Tomato
- 1/4 cup, finely chopped Red onion
- 2 tablespoons, finely chopped Cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 410
- Fat: 25g
- Carbs: 10g
- Protein: 35g
- Sodium: 350mg
- Sugar: 2g
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the Steelhead trout fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of lime juice. Sprinkle evenly with garlic powder, 1/4 teaspoon of salt, and black pepper.
- Bake the fillets in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
- While the fish is baking, prepare the avocado salsa. In a medium bowl, combine the diced avocado, tomato, red onion, cilantro, the remaining 1 tablespoon of lime juice, and the remaining 1/4 teaspoon of salt. Stir gently until well combined.
- Once the fish is baked, allow it to cool for a few minutes before serving. Serve each fillet with a generous spoonful of the vibrant avocado salsa on top. Enjoy your Pacific getaway!
Tips
- For a spicier kick, consider adding a finely chopped jalapeno to the salsa.
- The salsa can be made ahead of time and stored in the fridge for up to one day.
- If you don't have Steelhead Trout, you can substitute it with Salmon.