Ruby Red Trout en Papalliote with Epazote Onion Jalapeño and Lime

///Ruby Red Trout en Papalliote with Epazote Onion Jalapeño and Lime
Ruby Red Trout en Papalliote with Epazote Onion Jalapeño and Lime

Ruby Red Trout en Papalliote with Epazote Onion Jalapeño and Lime

If you can’t find fresh epazote in your local grocery stores, you can use a combination of fresh cilantro, oregano and savory. Epazote can also be used dried – just substitute 1 teaspoon of crumbled dried epazote for 3-4 fresh leaves. Keep in mind fresh is stronger… and better!

Ingredients

  1. 4 (5- or 6-oz.) Ruby Red Trout Fillets
  2. 8 to 12 Epazote leaves and stems
  3. Juice of 1 lime
  4. 4 tablespoons Olive oil, divided
  5. ½ medium Onion, cut into thin crescents
  6. 2 fresh Jalapeños, sliced thinly
  7. Sea salt and freshly ground black pepper to taste

Directions:

  1. Pre-heat oven to 350°F.
  2. Fold 4, 12″x15″ pieces of parchment paper in half, then open and lay flat.
  3. Divide epazote among the 4 parchments, reserving a few smaller leaves to add on top of trout.
  4. Place a trout fillet, skin-side down, on the epazote and brush the fillets with lime juice.
  5. Drizzle the oil over the fish and divide the onion, jalapeño and extra epazote leaves, distributing evenly over trout, and season with salt and pepper.
  6. Bring top halves of parchment up and over trout, folding top together, rolling over as you fold, but leaving a bit of air in between paper folds and the trout.
  7. On opposite ends of parchment, fold ends under a couple folds to form a tight seal. Bake for 10-12 minutes.
  8. Note: Packets may be prepared ahead and refrigerated up to 4 hours.