Trout with Cilantro Mint Salsa

This made for a great dinner tonight. We love trout, however, the salsa is what makes this dish.
It is easy to make and can be made earlier in the day, which I like for convenience. The trout is grilled skin side down the entire time. It keeps it from drying out and from being too difficult to get off of the grill.

The salsa consists of a bunch of cilantro, a handful of mint, a Fresno or Thai chili, ginger, lime and a teaspoon of honey.

 

I do not use the seeds or veins of the chili, too hot for my taste.

 

Peel and grate about a 1/2 inch of ginger.

 

Juice of a lime.

 

Teaspoon of honey.

 

Salt and pepper to taste.

 



 

Good drizzle of olive oil.

 

There is the salsa. Leftovers are great on chicken, bread, eggs, etc.

 

I made a simple spring mix salad with olives, almonds and goat cheese. Dressed it with lemon juice and olive oil right before we ate.

 



 

A trick my sister taught me years ago when you have made your salad early in the day; cover it with a damp paper towel and it will stay fresh until dinner.

Ceviche

I love ceviche. It is fresh, summery and guilt free. The first time I made this recipe, I must admit that I was slightly terrified that the fish wouldn't actually cook. It did, to my great relief. This is a Marcella Valledoid recipe that I have modified just a bit.

First, you take a piece of  fresh tilapia.

 

Cut it into bite size pieces. PLace in a shallow small bowl.

 

 

Squeeze the juice of 4 limes into the bowl of raw fish.

 

 

Place the lime soaking fish into the fridge for 30 minutes or so.

 

 

Make some pico de gallo.

 

 

 

Add a peeled, seeded cucumber that had been diced to the pico.

 

 

A KEY step is to drain the fish from the lime juice that it "cooked" in.

 

 

Combine the fish with the cucumber pico de gallo and voila, ceviche!

 

This will be dinner tonight. I am serving it with a green salad that has some corn, onions and roasted red peppers. I am going to top it with Mexican Green Goddess dressing from Gwyneth Paltrow's cookbook, It's All Good.

 

 

I had to include a picture of this onion, as I grew it in my garden!

 

Ceviche

 

1 fresh tilapia filet, diced into bite size pieces

5 limes, halved

2 tomatoes, seeded and diced

1/2 small onion, chopped

1/2 jalapeño, seeded and finely chopped

handful of cilantro, chopped

1 clove of garlic, grated on a micro plane

3/4 cucumber, peeled seeded and diced

salt and pepper

 

Put the tilapia into a small nonreactive bowl. Add in the juice of 4 of the limes. The lime juice should completely cover the fish. Place the fish into the refrigerator for 30 - 45 minutes. While the fish is "cooking" in the lime juice, make the pico.

 

Combine the onion, tomatoes, cilantro, jalapeño, garlic and cucumber. Season to taste with salt and pepper. Add the juice of the remaining lime.

 

When the fish is ready, drain all of the lime juice that it "cooked" in off of the fish. This is an IMPORTANT step. The discarded lime juice will not taste good and you o not want it in your final product. Combine the fish with the cucumber pico de gallo. Serve immediately or cover and refrigerate for up to two days.