Trout Bowl
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 1
Ingredients
- ½ teaspoon Stonemill Iodized Table Salt
- ½ teaspoon Stonemill Ground Black Pepper
- ¼ teaspoon Stonemill Ground Cumin
- ¼ teaspoon Stonemill Garlic Powder
- ¼ teaspoon Stonemill Onion Powder
- ¼ teaspoon Stonemill Paprika
- Fresh Steelhead Trout Fillet, skin on
- 1 lime, Juiced
- 1 bunch cilantro, lightly chopped
- 1 cup Earthly Grains Instant White Rice
- 5 ounces Park Street Deli Mango Pico De Gallo
- 1 jalapeno, sliced
Directions
- Preheat oven to 350° degrees.
- Combine all spices into a bowl.
- Rub spices on trout, then place on parchment lined rimmed baking sheet.
- Bake in the oven for 15-20 minutes until the thickest part of the fish can be easily flaked with a fork or it registers 145° degrees with a thermometer.
- While trout cooks, combine lime juice, half of the chopped cilantro and 2 cups of water and bring to a boil. Add rice, cover and remove from heat for 5 minutes.
- Once fish is cooked, carefully remove the skin from the bottom of the fish with a spatula.
- Place cilantro lime rice into a bowl and top with trout, a few scoops of mango Pico de Gallo and jalapeno slices for garnish.
Recipe Courtesy of Chef Brandon, ALDI Test Kitchen