Cajun Trout with Corn Relish
and zucchini fritters
This simple baked trout is seasoned with Cajun spices and topped with tangy, colorful corn relish. On the side, pan-seared fritters make a kid (and adult)-friendly way to serve zucchini.
Tags
Proteins
Cuisines
Ingredients
Cajun Trout:
- Trout, filets (sub any white fish) - 4
- Cajun seasoning - 2 tsp
- Oil, cooking - 1 Tbsp
Zucchini Fritters:
- Zucchini, medium - 2 , shredded
- Cheese, ricotta - 1/2 cup
- Eggs - 1
- Flour, almond (sub any gluten-free flour) - 1/3 cup
- Salt - 1/4 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
Corn Relish:
- Cilantro, fresh - 2 Tbsp , chopped
- Shallots - 1/4 bulb , minced
- Peppers, peppadew (find in olive or salad bar, sub red bell pepper) - 1/4 cup , chopped
- Corn, frozen - 1 cup
- Oil, olive - 2 tsp
- Vinegar, red or white wine - 1 tsp
Prep
- Trout - (If prepping right before cooking, preheat the oven as described in Make Step #1 before returning to this step.) Rinse and dry fish. Lightly salt and pepper and sprinkle with Cajun seasoning.
- Cilantro / Shallots / Peppers - Prep as directed. (Can be done up to 3 days ahead)
- Make corn relish - Defrost corn in the microwave. Combine corn, cilantro, shallots, peppers, olive oil and vinegar. Season with salt and pepper. (Can be done up to 3 days ahead)
- Zucchini - Shred with a box grater and sprinkle with a pinch of salt. Squeeze in a clean dish towel or paper towel to remove as much liquid as possible (this is the key to crispy fritters). (Can be done up to 1 day ahead)
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Make
- Heat oven to 425F (218C) degrees.
- Make fritter batter by combining zucchini with ricotta, eggs, flour, salt and black pepper.
- Line sheet pan with foil and brush with some cooking oil. Add trout, skin-side down. Bake until fish flakes easily with a fork, 8 to 10 minutes.
- While fish is cooking, heat a saute pan or skillet over medium heat. Add cooking oil. When oil begins to shimmer, test the fritter batter by adding a heaping spoonful to the pan. If the fritter is mostly liquid and spreads out, add a bit more flour to the batter. Cook the remaining fritters in batches until golden brown, 3 to 4 minutes on each side.
- Enjoy trout with corn relish spooned over top and zucchini fritters on the side.
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