Chili-Lime Steelhead Trout

Ingredients

• 2 Chayotes
• 1 Red Onion
• 1 Lime
• 2 Garlic Cloves
• 4 Cilantro Sprigs
• 1 Tbsp. Mojito Lime Seasoning
• 2 Steelhead Trout Fillets
• 1 oz Crumbled Cotija Cheese
• Olive Oil
• Salt Pepper
• Peel chayotes, trim ends, and halve lengthwise. Use

Instructions

1. 1

   Cooking Spray: Medium Oven-Safe Non-Stick

2. 2

   Cook Within: Trout skin is edible (and delicious), but can easily be removed if you prefer. Simply cook as directed and pull away skin with a fork just before When zesting lime, be sure to use only green part from skin and not bitter white pith underneath. Mojo de ajo is Cuban in origin and means “garlic sauce.” Its simplicity and versatility make it a staple in many Latin kitchens.

3. 3

   Prepare the Ingredients: Peel chayotes, trim ends, and halve lengthwise. Use a spoon to scoop out seeds. Cut across width into ½” slices. Halve and peel onion. Cut into ¼” slices. Zest lime, halve, and juice. Mince garlic. Stem and coarsely chop cilantro. Stir together seasoning blend pat dry, and season both sides with ¼ tsp. salt.

4. 4

   Cook the Trout: um-high heat. Add 1 tsp. olive oil and trout fillets, skin side up, to hot pan. Cook 2-3 minutes on one side, or until lightly browned. Flip, and spread mojito lime rub evenly over fish. Place pan in oven and roast 4-6 minutes, or until trout is firm and reaches a min- imum internal temperature of 145 degrees. Remove from oven and let rest 2 minutes.

5. 5

   Roast the Chayote and Onion: Place chayotes and red onion on prepared baking sheet. Drizzle with 1 Tbsp. olive oil, 1 tsp. salt, and ¼ tsp. pepper. Toss to coat, spread into a single layer, and roast 22-25 minutes, or until chayotes are lightly browned and tender. Remove from oven and sprinkle with half the cilantro (reserve remaining for garnish). White vegetables roast, start mojo de ajo in

6. 6

   Plate the Dish: Place roasted vegetables on plate, drizzle with mojo de ajo sauce, and garnish with cotija cheese. Place trout on plate and garnish with remaining cilantro.

7. 7

   Make the Mojo de Ajo: Combine 2 Tbsp. lime juice, 2 tsp. lime zest, garlic, 2 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half seasons roasted vegetables and remaining you’re not alone. Natural chemicals present in cilantro can taste “soapy” to some eaters. Feel free to omit from the recipe before you start–we promise it will be time