Blazin' Chipotle Lime Trout with squashlotes

• portions: 2 servings
• temps total: 20 minutes

Ingrédients

2 Yellow Squash

Info 10 oz. Steelhead Trout Filets

1 Lime

Info 2 oz. Light Sour Cream

1⅖ oz. Diced Jalapeno Pepper

Info 1 oz. Chipotle Pesto

Info ½ oz. Grated Parmesan Cheese

2 tsp. Fiesta Seasoning

1 tsp. Chile and Cumin Rub

Instructions

Prepare the Ingredients

Trim yellow squash ends, quarter, and cut into 1/2" dice.

Halve lime. Cut halves into wedges.

Pat trout dry and season flesh side with a pinch of salt and chile and cumin rub. Evenly top with pesto (use less if spice-averse).

Cook the Jalapeños

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add jalapeños (to taste) to hot pan. Stir occasionally until slightly browned, 2-3 minutes.

Add the Squash

Add squash, fiesta seasoning, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables are tender, 4-5 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Cook Trout and Finish Dish

Place another large non-stick pan over medium heat and add 1 tsp. olive oil.

Add trout, skin-side up, to hot pan. Cook until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping vegetables with sour cream and cheese. Squeeze lime wedges over dish to taste. Bon appétit!

Nutrition

• Calories: 450
• Lipides Totaux: 27g
• Sodium: 1030mg
• Glucides Totaux: 18g
• Protéines: 39g