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Steamed ocean trout with red bean and chilli salsa

Name: Steamed ocean trout with red bean and chilli salsa
Prep time: 4 min
Cook time: 16 min
Total time: 20 min
Yield: 1
Ingredients: 170g skinless ocean trout fillet; 2 tsp olive oil; 125g can red kidney beans, rinsed, drained; 20g drained pickled jalapeños; 4 Sicilian olives or green olives; 125g cherry tomatoes, halved; 1/2 tsp ground cumin; 1/2 red onion, thinly sliced; Lime wedges and coriander leaves, to serve; 1/4 avocado, unpeeled, to serve

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04m

16m

Steamed ocean trout with red bean and chilli salsa

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by Jill Dupleix

Food writer

Oct 03, 2015

This Mexican-inspired fish dinner delivers plenty of freshness, flavour and goodness, as well as a good dose of omega 3.

170g skinless ocean trout fillet
2 tsp olive oil
125g can red kidney beans, rinsed, drained
20g drained pickled jalapeños
4 Sicilian olives or green olives
125g cherry tomatoes, halved
1/2 tsp ground cumin
1/2 red onion, thinly sliced
Lime wedges and coriander leaves, to serve
1/4 avocado, unpeeled, to serve

Method

1.

Place trout on a plate, then sit plate in a bamboo steamer. Season, then cover and set over a wok of simmering water for 10 minutes or until just cooked through. Remove from steamer and rest for 3 minutes.
2.

Meanwhile, heat oil in a saucepan over medium heat. Add kidney beans, jalapeños, olives, tomato and cumin, then cook, stirring, for 3-4 minutes until warmed through.
3.

To serve, spoon bean mixture onto a plate, top with trout and scatter over red onion and coriander. Serve with avocado and lime wedges to squeeze over.