Hellmann's | Grilled Rainbow Trout Tacos
Delicate trout meat is the perfect accompaniment to light tacos. Add to that, cucumber, avocado and mango plus the peppery crunch of radishes, and you have something extremely special. All beautifully brought together by Organic Hellmann’s.
FISH TACOS RECIPE
For 12 tacos (3 per person)
Prep time: 20 mins
Cook time: 5 mins
WHAT YOU NEED
170g rainbow trout fish fillets, skinned and cut into 2 cm slices
100g cucumber, finely chopped
100g tomato, finely chopped
100g mango, finely chopped
½ avocado, peeled, stoned and finely chopped
1 small green chilli, seeded and finely chopped
3 tablespoons chopped fresh coriander (plus extra for garnish)
4 limes
1 small red onion
12 radishes
A large handful of watercress
1 tablespoon oil
12 corn tortillas
Hellmann’s Mayonnaise
WHAT YOU DO
Mix the chopped cucumber, tomato, avocado, mango and chilli in a bowl. Add the juice of one lime and toss gently.
Finely slice the red onion. Place in a bowl and cover with the juice a second lime.
Roughly slice the radishes and set aside.
Heat up a frying pan over medium heat. The pan is hot enough when the tortillas puff up slightly.
Dry fry for one minute on each side. Once reheated, keep them warm inside a napkin.
Heat a grill pan on high. Season the slices of rainbow trout and lightly brush with oil. Place on the grill skinned side up and cook for 1 ½ minutes to 2 minutes, depending on the thickness. If the grill is hot enough, the fish won’t stick to it. Cook them only on one side to keep them moist.
Fill the tortillas with watercress, salsa and fish fillets. Garnish with radish slices and a drizzle of mayonnaise. Serve at once with coriander and lime wedges.
Rainbow Trout with Summer Corn Salsa - Weber Grill Restaurant
Learn how to make this fresh seasonal recipe on your grill at home!
Serves: 2
Prep Time: 15 minutes
Grill Time: 20 minutes
2 Whole Trout Butterflied and Deboned (12 oz each)
½ Bunch of Asparagus Spears, Trim 2” from bottom end
Lemon Herb Marinade:
1/2 lemon, juiced
2 tsp lemon zest
2 teaspoon paprika
½ cup olive oil
¼ cup parsley, stemmed and minced
Summer Corn Salad – (New Real Grilling, p 267)
2 ears fresh corn, husked
Extra-virgin olive oil
Kosher Salt
Freshly Ground Black Pepper
1 Hass avocado, halved, seeded and diced ½” cubes
1 ½ cups cherry tomatoes, halved
¼ cup red onion, finely chopped
3 tablespoons jalapenos, stemmed, seeded and minced
1 tsp teaspoon chili powder
½ fresh lime, juiced
Grill corn over direct, high heat for 8-10 minutes turning slightly every 2 minutes. When corn is done, stand the corn up on its base and use a sharp knife to carefully slice down along the cob. Continue on each side until all the corn is cut from the cob.
Combine roasted corn, diced avocado, halved cherry tomatoes, diced red onion, minced jalapenos, lime juice, chili powder, salt & pepper in a bowl and mix carefully.
Coat the fillets and asparagus with Lemon Herb Marinade. Grill Trout over indirect high heat (450-550F) skin side facing up for4-5 minutes, then flip over and continue cooking another 3-4 minutes. After flipping the trout over, add asparagus to the grill and grill for 5 minutes turning once. Once finished, remove Trout and asparagus from the grill and transfer to a serving tray. Top the trout with the Summer Corn Salsa and serve.