Chili Lime Trout with Honey Butter Corn
Prep Time
Cooking Mode
1 lime
3 tbsp honey, divided
1 tbsp olive oil
1 tbsp chili powder
½ tsp each salt and black pepper, divided
1 trout fillet, skin-on
2 tbsp butter
3 cups Best Buy Frozen Corn
3 tbsp Compliments Cream Cheese
2 green onions, thinly sliced
1 lime
3 tbsp honey, divided
1 tbsp olive oil
1 tbsp chili powder
½ tsp each salt and black pepper, divided
1 trout fillet, skin-on
2 tbsp butter
3 cups Best Buy Frozen Corn
3 tbsp Compliments Cream Cheese
2 green onions, thinly sliced
Directions
1Preheat oven to 190°C (375°F). Line a rimmed baking sheet with parchment paper. Finely zest the lime; set zest aside.
2Squeeze out 1 tbsp (15 mL) lime juice. Mix with 1 tbsp (15 mL) of the honey, plus the olive oil, chili powder and ¼ tsp (1 mL) each of the salt and pepper. Place the trout fillet, skin-side down, in the centre of the prepared baking sheet. Rub the honey mixture onto the fillet. Bake approx. 18 min., or until flaky and internal temperature reaches 70°C (158°F).
3Meanwhile, heat a large frypan over medium heat. Melt the butter and remaining honey in the pan. Add the corn and cook, stirring occasionally, until the kernels are lightly caramelized, about 7 min. Season with remaining ¼ tsp (1 mL) salt and pepper. Turn off the heat. Add the cream cheese. Using the residual heat in the pan, stir until the cheese is melted, approx. 1 min. Taste and adjust seasonings, if needed.
4Divide the corn mixture onto serving plates. Break the trout fillet into large pieces and scatter overtop. Garnish with the reserved lime zest and finely sliced green onions.
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Personal Note
Personal Note
