Jerk Trout with Collard Slaw Recipe

Name: Jerk Trout with Collard Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fat-free Greek yogurt; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon finely grated garlic; 12 ounces collard greens, stems discarded and leaves finely shredded (6 cups); 1/4 head of red cabbage, finely shredded (4 cups); 2 celery ribs, thinly sliced; 2 tablespoons chopped dill; Kosher salt; Pepper; 1 tablespoon crushed red pepper; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cumin; 1/4 teaspoon black pepper, plus more for seasoning; Four 6-ounce skin-on trout fillets, pinbones removed; 6 tablespoons extra-virgin olive oil; Kosher salt

Servings: persons

1/2 cup fat-free Greek yogurt
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated garlic
12 ounces collard greens, stems discarded and leaves finely shredded (6 cups)
1/4 head of red cabbage, finely shredded (4 cups)
2 celery ribs, thinly sliced
2 tablespoons chopped dill
Kosher salt
Pepper
1 tablespoon crushed red pepper
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon black pepper, plus more for seasoning
Four 6-ounce skin-on trout fillets, pinbones removed
6 tablespoons extra-virgin olive oil
Kosher salt

1
Make the collard slaw In a large bowl, combine the yogurt, olive oil, lemon juice and garlic.
2
Whisk until smooth.
3
Add the collards, cabbage, celery and dill, season with salt and pepper and toss to coat.
4
Make the jerk trout In a small bowl, mix all of the seasonings.
5
Rub the trout all over with 2 tablespoons of the olive oil and season with salt and pepper.
6
Sprinkle the spice rub over the flesh side of the trout, patting gently to help it adhere.
7
In a large nonstick skillet, heat 2 tablespoons of the oil.
8
Add 2 trout fillets, skin side down, and cook over moderately high heat until golden and crisp, about 3 minutes.
9
Flip the fish and cook over moderate heat until golden and just cooked through, about 2 minutes longer.
10
Transfer to plates.
11
Wipe out the skillet and repeat with the remaining oil and trout fillets.
12
Serve with the collard slaw.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup fat-free Greek yogurt, 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon finely grated garlic, and more.

Yes, Jerk Trout with Collard Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerk Trout with Collard Slaw

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