CHIPOTLE-SPICED TROUT WITH GREEN APPLE AND JALAPEÑO SALAD
“Chipotle peppers are, in fact, jalapeño chillies that have been left to ripen on the bush and then smoke-dried; they add a manageable heat and lovely smokiness. The pickled jalapeños and tangy apples in the salad offset the fish beautifully.
Get your fishmonger to butterfly the fish, or buy fillets, so that the preparation is kept to a minimum.”
Serves 4
EASY
GREAT VALUE
chipotle paste 1 heaped T olive oil 2 T, plus extra for drizzling trout 4, butterflied
(or 8 fillets, with skin) fennel seeds 1t crushed pink peppercorns or freshly ground black pepper 1t chives 2 T chopped
tarragon 2 T chopped plain yoghurt 6T jalapeño chillies from a jar
2 T, chopped, plus 1 T of the juice limes 2, halved green apples 2 butter lettuces 2 sea salt and freshly ground black pepper, to taste
1 Preheat the grill to high. 2 Put the chipotle paste and 2 T olive oil into a bowl and mix well. Spread the paste over the fish skin, then sprinkle with the fennel seeds and crushed pink pepper. 3 Mix the herbs and put half into a bowl with the yoghurt and jalapeño juice. Season with salt and pepper and stir well. 4 Drizzle a little oil over a roasting pan and lay the fish on it, skin side-up. Add the lime halves, cut-side up, and place under the hot grill for 6–7 minutes. 5 Meanwhile, finely slice the apples using a mandolin or the blade side of a box grater and roughly tear the lettuce leaves. 6 Put the apple into a salad bowl with the lettuce, chopped jalapeños and the remaining herbs. Pour over the yoghurt dressing and toss well. 7 Place the trout fillets on four plates with a mound of salad and half a lime.
“Ask your fishmonger to butterfly the fish or buy [Woolies] trout fillets to save on prep time”