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Chipotle Trout with Green Apple Salad
Trout fillets rubbed with smoky chipotle, fennel seed and pink pepper, grilled with limes until the skin blisters, then served with a crisp apple, lettuce and jalapeño salad in a herby yoghurt dressing.
- YieldServes 4
- Hands-on20 min
- Total20 min
- Difficulty
Ingredients
- 1 tbspchipotle paste, heaped
- 2 tbspolive oil, plus extra for the tin
- 4butterflied trout, or 8 fillets, skin on
- 1 tspfennel seeds
- 1 tsppink peppercorns, crushed
- 2 tbspchives, chopped
- 2 tbsptarragon, chopped
- 6 tbspnatural yoghurt
- 2 tbspjalapeño chillies, chopped, from a jar, plus 1 tbsp of the pickling juice
- 2limes, halved
- 2green apples
- 2butter lettuces
- to tastesea salt and freshly ground black pepper
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