Mexican Ruby Red Trout with Black Beans Tomatoes and Lime

Mexican Ruby Red Trout with Black Beans Tomatoes and Lime

Perfect for either lunch or dinner, this trout and black bean dish is packed with tons of protein to keep you satisfied. Lime and avocado add tons of flavor but keep this meal completely clean and lean.

Ingredients:

1. 2 tablespoons olive oil
2. 2 (5-6 ounce) Ruby Red Trout fillets
3. 1 cup chicken stock
4. ¾ tablespoon corn starch
5. ½ tablespoon smoked paprika
6. Sea salt and cracked black pepper
7. ½ teaspoon chili flakes or more if you prefer more heat
8. 1 cup cherry tomatoes, washed and cut in half
9. 1 cup black beans, drained and rinsed
10. 2 tablespoons cilantro, coarsely chopped
11. 1 lime, cut into wedges
12. 1 avocado, sliced

Takes 30 minutes, Serves 4.

Instructions:

1. In a large, heavy-based frying pan, heat the oil over medium-high heat.
2. Place trout fillets skin side down for 3 minutes. Turn and cook for a further 2 minutes. Remove from pan and set aside.
3. In the same pan, add the chicken stock and whisk in cornstarch. Add the paprika, salt, pepper and chili flakes. Stir occasionally and bring to just a boil.
4. When mixture begins to thicken a bit, stir in the tomatoes and black beans. Return the trout to the pan, flesh side up.
5. Reduce heat to medium, cover with a lid and cook for 5 more minutes, until the trout is fully cooked and flakes easily.
6. Top with chopped cilantro, sprinkle with salt and pepper and serve with lime wedges and avocado slices.