“Another recipe for trout?!”. Well, yes. Why? It’s delicious. After trying steelhead trout in a previous simple recipe, I discovered how similar it is to salmon. Needless to say, I fell in love with it. This baked chili and lime trout inspired by Downshiftology is similar in taste due to the use of citrus, but it also has some kick to it with thanks to the chili powder.
If you’re not a fan of fish but haven’t tried to eat it in awhile, I gently urge you to try it again. Maybe not the exact same fish that caused the aversion, but perhaps a fish that you have never tried before. Check what is on sale at your local grocer’s and experiment! This recipe can be made in a jiffy with very few ingredients, making it a simple way to add a healthy dose of fish into your diet.
Baked Chili and Lime Trout
Ingredients
1 ¼ lb Steelhead Trout
1-2 Lime Zested and Juiced
1 Tbsp Honey
2 Tbsps Olive or Avocado Oil
2 tsps Chili Powder
Dash of Salt
Mushrooms, sliced
Optional: additional lime wedges for squeezing on top and freshly chopped parsley
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, stir together the lime zest, lime juice, honey, oil, chili powder, and salt.
Brush the spice mix on top of the trout and mushrooms. Or, brush some on the trout and mix the rest with the sliced mushrooms in a bowl to fully coat. Lay everything on the baking sheet.
Bake for 16 to 18 minutes, or until the trout flakes easily with a fork.
If desired, add a sprinkle of parsley and additional lime slices for garnish before serving. Pairs well with a a light salad, rice, or both.
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