Ocean trout with green olive, orange and almond pesto

0
195
Ocean trout with green olive, orange and almond pesto
  • 0:20 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Packed with greens, this salad, pesto and ocean trout combination makes an elegant and satisfying mid-week meal.

Featured in
Fish & seafood recipes

Ingredients

  • 4 (about 200g each, 3cm thick) ocean trout fillets
  • 80g mixed green salad leaves
  • 1/2 red onion, thinly sliced
  • 1 Lebanese cucumber, ends trimmed, thinly sliced
  • 1 ripe avocado, halved, stone removed, peeled, coarsely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon caster sugar
  • Lemon wedges, to serve

Green olive, orange & almond pesto

  • 60g (1/3 cup) pitted green olives
  • 50g (1/3 cup) toasted slivered almonds (Ducks brand)
  • 1/2 cup firmly packed coarsely chopped fresh continental parsley
  • 1 teaspoon finely grated orange rind
  • 2 tablespoons fresh orange juice
  • 1 teaspoon finely grated lemon rind
  • 60ml (1/4 cup) olive oil
  • Salt & freshly ground black pepper

Method

  • Step 1
    To make the green olive, orange & almond pesto, place the olives, almonds, parsley, orange rind and juice, and lemon rind in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Taste and season with salt and pepper.
  • Step 2
    Heat a large non-stick frying pan over medium heat. Add the trout and cook for 2 minutes each side for medium or until cooked to your liking. Remove from heat and set aside.
  • Step 3
    Combine the mixed salad leaves, onion, cucumber and avocado in large bowl. Combine the oil, vinegar and sugar in screw-top jar and shake until well combined. Drizzle salad with dressing and gently toss to combine.
  • Step 4
    Place the trout on serving plates and top with a dollop of pesto. Serve with salad and lemon wedges, if desired.

  • Low carb
  • Low sugar

Nutrition

  • 3160 kj

    Energy

  • 62g

    Fat Total

  • 12g

    Saturated Fat

  • 5g

    Fibre

  • 45g

    Protein

  • 118mg

    Cholesterol

  • 400.64mg

    Sodium

  • 4g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve

Notes

  • Author: Emma Braz & Amanda Kelly
  • Image credit: Ben Dearnley & John Paul Urizar
  • Publication: Australian Good Taste

Source: taste.com.au

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