Spicy Trout

I've been asked by a few people if I would include recipes for my husband's meals. There are never any exact recipes per se. He usually does them off the top of his head, or modifies recipes he's seen elsewhere. And he never measures anything. But, I've decided to stick to him like glue while he's cooking (he loves it, I know he does!) and ask as many questions as I can so that you can reap the benefits of his quick, easy and healthy cooking style.

A friend of ours recently came back from visiting her parents and brought us a gorgeous trout that her father caught. Tonight we had it for dinner and it was so tasty. Wild fish always has the best flavour. And this recipe really did it justice.

What you’ll need

Trout filet cut width-wise into 2 or 3 pieces (depending on the size)

Cooked wild rice

3 or 4 celery stalks sliced 

3 whole garlic cloves

1 chopped red or green chili pepper (he used red to add more colour to the dish). You may want to use up to 3. We are not spicy people and with just one was pretty mild.

Chopped coriander

Salt

Paprika

Olive oil

What to do

Place the celery, garlic cloves and chilies in the bottom of a skillet. 

Set the trout on top. Sprinkle some coriander, a bit more celery, salt, paprika and olive oil over the top. 

Add 1/4 cup of water to the bottom of the pan. Bring the water to a boil then cover and simmer over medium heat for 20 minutes. Serve over the wild rice and sprinkle with chopped chilies, coriander and salt – voilà!

Total time, approximately 30 minutes.