This Mexican-inspired fish dinner delivers plenty of freshness, flavour and goodness, as well as a good dose of omega 3.
Ingredients
- 170g skinless ocean trout fillet
- 2 tsp olive oil
- 125g can red kidney beans, rinsed, drained
- 20g drained pickled jalapenos
- 4 Sicilian olives or green olives
- 125g cherry tomatoes, halved
- 1/2 tsp ground cumin
- 1/2 red onion, thinly sliced
- Lime wedges, to serve
- Coriander leaves, to serve
- 1/4 avocado, unpeeled
Equipment
- You will need a bamboo steamer, from kitchenware shops.
Method
- Step 1Place trout on a plate, then sit plate in a bamboo steamer. Season, then cover and set over a wok of simmering water for 10 minutes or until just cooked through. Remove from steamer and rest for 3 minutes.
- Step 2Meanwhile, heat oil in a saucepan over medium heat. Add kidney beans, jalapenos, olives, tomato and cumin, then cook, stirring, for 3-4 minutes until warmed through.
- Step 3To serve, spoon bean mixture onto a plate, top with trout and scatter over red onion and coriander. Serve with avocado and lime wedges to squeeze over.
- High fibre
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2432 kj
Energy
33.2g
Fat Total
4.5g
Saturated Fat
10.9g
Fibre
44g
Protein
1196mg
Cholesterol
99mg
Sodium
6.2g
Carbs (sugar)
18.8g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Ben Dearnley
- Publication: delicious.
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