Trout With Red Cabbage, Jicama, And Chipotle Slaw

Name: Trout With Red Cabbage, Jicama, And Chipotle Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup mayonnaise; 2 tablespoons (or more) fresh lime juice plus lime wedges (for serving); 1 1/2 teaspoons (or more) minced canned chipotle chiles in adobo; 1 1/4 teaspoons ground cumin; 4 boneless trout fillets with skin; 2 tablespoons plain nonfat yogurt; 1 8-ounce package thinly sliced red cabbage (about 4 cups); 2 cups matchstick-size strips peeled jicama; 1/2 cup (packed) plus 1 tablespoon chopped fresh cilantro; 1/4 cup unsalted natural pepitas (pumpkin seeds; optional)

Servings: persons

1
Whisk mayonnaise, 2 tablespoons lime juice, 1 1/2 teaspoons chipotles, and cumin in large bowl to blend. Sprinkle fish on both sides with salt and pepper. Measure 4 teaspoons chipotle mayonnaise and spread over flesh side of trout fillets. Whisk yogurt into remaining chipotle mayonnaise in bowl. Add cabbage, jicama, and 1/2 cup cilantro to chipotle dressing and toss to coat, adding more lime juice, if desired. Season slaw generously with salt and pepper.
2
Heat large nonstick skillet over medium-high heat. Add trout, flesh side down, and cook until deep golden, 2 to 3 minutes. Turn fish fillets over and cook until just opaque in center, about 2 minutes. Place 1 fish fillet on each of 4 plates. Spoon slaw alongside; sprinkle slaw with pepitas, if desired. Sprinkle fish with 1 tablespoon cilantro and serve with lime wedges.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/3 cup mayonnaise, 2 tablespoons (or more) fresh lime juice plus lime wedges (for serving), 1 1/2 teaspoons (or more) minced canned chipotle chiles in adobo, 1 1/4 teaspoons ground cumin, and more.

Yes, Trout With Red Cabbage, Jicama, And Chipotle 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.

That's it — enjoy your meal!