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Trout with Creole Sauce Peruvian


This delicious trout is the perfect complement in the Peruvian creole sauce made with yellow pepper.

Ingredients


  • 1 large red onion, halved and thinly sliced
  • Water
  • 1/4 cup chopped cilantro
  • 1 tomato, chopped
  • 2 tsp. white vinegar
  • 1/4 cup lime juice
  • ¾ tsp. yellow pepper paste
  • 1 Tbsp. butter
  • 1 tsp. olive oil
  • 4 trout fillets (8 oz.) With skin
  • salt and pepper to taste


Preparation

In a large bowl, place onion slices, season with salt and cover with cold water. Let stand 10 minutes at room temperature, drain the water and dry onions. Return the onions to the bowl and add the cilantro and tomato. In another bowl, combine the vinegar, lemon juice, hot pepper and mix well. Add this mixture to the onions, season with salt and pepper to taste and let stand 20 minutes at room temperature. Heat oil and butter in a large skillet over medium high heat. Season the trout fillets on both sides with salt and pepper. Put the trout stamp (2 at a time) in the hot pan skin side down. Cooking 4-5 minutes, turn carefully and cook 2 minutes more. Serve fillets skin side down and serve with plenty of onions.

Servings: 4

Preparation time:  30 min

Cooking time:  7 min

Ready in:  37 min

Country:  Peru

Season / Occasion: Spring

Main ingredient:  Fish and Seafood

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