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Trout Timbales With Guacamole

Diet.Chef's picture
Ingredients
  Ripe avocado 1 Small, peeled, stoned and chopped
  Finely chopped red pepper 1 Teaspoon
  Onion 1⁄2 , finely chopped
  Freshly squeezed lemon juice 2 Tablespoon, squeezed
  White pepper 1⁄4 Teaspoon
  Skinless rainbow trout fillets 16 Ounce (4 Pieces, 4 Ounce / 125 Gram Each)
  Avocado 1⁄2 (For Garnish)
  Lemon 1⁄2 (For Garnish)
Directions

1. To make guacamole, combine avocado, chili, onion, lemon juice and pepper in a medium bowl. Mash with a fork until smooth.
2. Line 4 x 1/2-cup capacity timbale tins with a trout fillet. Fill each tin with guacamole and wrap completely in foil.
3. Place timbales in a large saucepan and pour about 3 cm/1 1/4 in of warm water, or until water comes about half way up the sides of timbales.
4. Slowly bring water to just below boiling point and simmer for 2 minutes. Remove timbales and set aside to cool for 2 minutes.
5. Remove foil and gently unmold timbales using a knife to ease them from the edges of tins. Place timbales on serving plate and garnish with fresh avocado, lemon and finely sliced vegetables if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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