Cajun Trout with Red Pepper Relish
and zucchini fritters

Name: Cajun Trout with Red Pepper Relish
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 Trout, filets (sub any white fish); 2 Tbsp Oil, cooking; 4 tsp Cajun seasoning; 2 Zucchini, medium, shredded; 1 Eggs; 1/3 cup Flour, almond; 1/4 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; 2 Tbsp Cilantro, fresh, chopped; 1/4 bulb Shallots, minced; 1 Bell peppers, red, chopped; 1/4 cup Peppers, peppadew (find in olive or salad bar, sub red bell pepper), chopped; 2 tsp Oil, olive; 1 tsp Vinegar, red or white wine

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This simple baked trout is seasoned with Cajun spices and topped with tangy, colorful red pepper relish. On the side, pan-seared fritters make a kid (and adult)-friendly way to serve zucchini.

Ingredients

Metric

Servings:

Cajun Trout:

Trout, filets (sub any white fish) - 8
Oil, cooking - 2 Tbsp
Cajun seasoning - 4 tsp

Zucchini Fritters:

Zucchini, medium - 2 , shredded
Eggs - 1
Flour, almond - 1/3 cup
Salt - 1/4 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp

Red Pepper Relish:

Cilantro, fresh - 2 Tbsp , chopped
Shallots - 1/4 bulb , minced
Bell peppers, red - 1 , chopped
Peppers, peppadew (find in olive or salad bar, sub red bell pepper) - 1/4 cup , chopped
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 / Bell peppers / Peppadew peppers - Prep as directed. (Can be done up to 3 days ahead)
Make pepper relish - Combine peppers (both varieties), cilantro, shallots, 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 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 red pepper relish spooned over top and zucchini fritters on the side.

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