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Trout In A Red Pepper Blanket

Diabetic.Foodie's picture
Ingredients
  Red peppers 3 , seeded and quartered
  Pine kernels 50 Gram, toasted
  Fresh breadcrumbs 50 Gram
  Garlic 3 Clove (15 gm), finely chopped
  Olive oil spray 1
  Freshly ground black pepper To Taste
  Spatchcocked trout 4 (Ask Your Fishmonger To Open And Fillet The Trout, Removing The Head And Tail)
Directions

Char the peppers in the oven or over a gas flame until the skin is blackened.
Place the peppers in a paper bag and seal.
Allow the peppers to steam in their own heat for 15 minutes, then remove and peel.
Place in a food processor with their juice and blend.
Add the pine kernels, breadcrumbs and garlic and blend again to a smooth puree.
With the food processor running, add the olive oil in a thin stream.
Season with black pepper to taste.
Rub the trout on both sides with the red pepper puree.
Refrigerate for 30 minutes.
Heat a ridged griddle plate, large frying pan or barbecue until very hot.
Lightly spray the surface with olive oil and cook the trout, flesh-side down, for 3 minutes.
Turn the fish carefully and cook for a further 3 minutes.
Transfer to a serving platter and serve with noodles, rice or new potatoes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4

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