October 18, 2011

Red Peppers Stuffed with Trout

This is a little fiddly to make, but when there’s company I don’t mind. My mom was visiting and she’s always up for something new. For an everyday type dish one could simply bake the trout and peppers separately then stack them while plating. If you have sauce leftover like I did, drizzle it over a steak, chicken or a burger. It tasted nice too.

Red Peppers Stuffed with Trout         serves 2       (from Chatelaine January 2010)
2 red peppers
2 rainbow trout or tilapia fillets, about 1/2 lb (250 g) each
1 tsp (5 mL) paprika, preferably smoked
1/4 tsp (1 mL) garlic powder
1 cup (250 mL) cilantro leaves
3 large garlic cloves
3 tbsp (45 mL) white-wine vinegar
3 tbsp (45 mL) olive oil
Preheat oven to 400F (200C). Cut peppers in half lengthwise. Remove seeds and membranes. Place cut-side up on a baking sheet. Pat trout dry with paper towels. Sprinkle both sides of fish with paprika and garlic powder. Cut each fillet in half lengthwise. Fold each piece of fish and stuff into a pepper half. Roast in centre of preheated oven until a knife inserted into fish and held for 10 sec comes out warm, 15 to 20 min. Meanwhile, prepare sauce. Finely chop cilantro and place in a bowl. Mince garlic and add to cilantro. Whisk in vinegar, then oil. Or place all sauce ingredients in a blender or food processor and blend until puréed. When fish is ready, serve with sauce drizzled overtop. Taste and add more seasonings if you like. Great served with a green salad.


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