Try this dish with mackerel or salmon for some equally good flavours. The salsa cuts through oily fish particularly well.
Serves: 2 people
2 tbsp Piri-Piri Seasoning
4 - Trout Fillet
(approx. 150g each)
1 drop Vegetable Oil
For the Tomato, Sweetcorn and Lime Salsa
1 - Lime
0.5 - Red Onion
1 pinch Salt
2 tsp SuperValu Fresh Coriander
100 g SuperValu Sweetcorn 326g
drained and rinsed
2 tsp Sweet Chilli Sauce
2 medium Tomatoes
1. Preheat the grill to high or the oven to 190°C/gas mark 5.
2. For the salsa, set aside a little coriander to garnish at the end. Place all the ingredients in a bowl, stir to combine and set aside for 20 minutes.
3. Grease a baking tray with a little oil. Sprinkle some of the piri-piri seasoning on each trout fillet. Place under the grill or in the preheated oven and cook for 8 to 10 minutes, until cooked through.
4. Place two grilled fillets of trout on each plate. Spoon over the salsa and garnish with the reserved coriander.