Veracruz-Style Blue Trout

Ingredients

In this Veracruz-style adaptation, the traditional French dish Truite au bleu is transformed by incorporating the bold and tangy flavors of Veracruz cuisine. The original dish is typically prepared by poaching the trout in court-bouillon, resulting in a delicate and mild flavor. However, in this Veracruz-style version, the court-bouillon is infused with tomatoes, onions, garlic, and a variety of aromatic spices commonly used in Veracruz cuisine. This adds a vibrant and tangy twist to the dish, elevating it to new heights of flavor. We alse have the original recipe for Truite au bleu, so you can check it out.

• 4 blue trout fillets (about 6 ounces/170g each) 4 blue trout fillets (about 6 ounces/170g each)
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 jalapeño pepper, seeded and finely chopped 1 jalapeño pepper, seeded and finely chopped
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1/2 teaspoon (2.5g) paprika 1/2 teaspoon (2.5g) paprika
• 1/4 cup (60ml) fresh lime juice 1/4 cup (60ml) fresh lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic, and sauté until softened and fragrant.
2. 2.
   Add the diced tomatoes, jalapeño pepper, dried oregano, ground cumin, and paprika to the skillet. Cook for 5 minutes, stirring occasionally.
3. 3.
   Season the trout fillets with salt and pepper, then carefully place them in the skillet, skin side down. Cook for 3-4 minutes, or until the skin is crispy and the flesh is opaque.
4. 4.
   Gently flip the trout fillets and drizzle the lime juice over them. Cook for an additional 2-3 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Transfer the Veracruz-style blue trout to serving plates, spooning the tomato and onion mixture over the top. Garnish with fresh cilantro.
6. 6.
   Serve hot and enjoy the vibrant flavors of Veracruz!

Treat your ingredients with care...

• Trout — Choose fresh trout fillets with firm flesh and a mild aroma. If blue trout is not available, you can substitute it with rainbow trout or any other white fish variety.
• Tomatoes — Opt for ripe and juicy tomatoes to enhance the flavor of the dish.
• Jalapeño pepper — Adjust the amount of jalapeño pepper according to your desired level of spiciness. Remove the seeds for a milder heat.

Tips & Tricks

• For an extra burst of flavor, marinate the trout fillets in lime juice and spices for 30 minutes before cooking.
• Serve the Veracruz-Style Blue Trout with a side of rice or quinoa to soak up the delicious sauce.
• If you prefer a milder heat, substitute the jalapeño pepper with a milder chili variety like poblano or Anaheim.

Serving advice

Serve the Veracruz-Style Blue Trout hot, accompanied by a generous spoonful of the tomato and onion mixture. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the Veracruz-Style Blue Trout fillets on a platter, with the vibrant tomato and onion mixture drizzled over the top. Garnish with sprigs of fresh cilantro for an elegant touch.