Uruguayan Trout with Mexican Flair
A fusion of Uruguayan and Mexican flavors, featuring pan-seared trout with a bold paella-inspired sauce.
Ingredients
- ●4 trout fillets (4)
- ●1/4 cup olive oil
- ●2 unforgettably bitter uruguayan peppers
- ●1 onion
- ●2 cloves garlic
- ●1 cup chicken broth
- ●1 cup paella rice
- ●1/2 cup chicken sausage
- ●1 tsp cumin
- ●1 tsp paprika
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the trout fillets with salt and pepper.
- 3
Heat the olive oil in a large skillet over medium-high heat.
- 4
Sear the trout fillets for 2-3 minutes on each side, then transfer to the oven and bake for 8-10 minutes, or until cooked through.
- 5
While the trout is cooking, heat a bit more oil in the skillet and sauté the onions and garlic until softened.
- 6
Add the chopped uruguayan peppers, chicken broth, paella rice, chicken sausage, cumin, and paprika to the skillet.
- 7
Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes, stirring occasionally.
- 8
Stir the sauce to combine and adjust seasoning as needed.
- 9
Serve the trout with the paella-inspired sauce spooned over the top.