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Recipes
December 2010

Trout with Red Cabbage, Jicama, and Chipotle Slaw

By Bon Appétit Test Kitchen

Recipe information

  • Total Time

    30 minutes

  • Yield

    4 Servings

Ingredients

1

/3 cup mayonnaise

2

tablespoons (or more) fresh lime juice plus lime wedges (for serving)

1

1/2 teaspoons (or more) minced canned chipotle chiles in adobo

1

1/4 teaspoons ground cumin

4

boneless trout fillets with skin

2

tablespoons plain nonfat yogurt

1

8-ounce package thinly sliced red cabbage (about 4 cups)

2

cups matchstick-size strips peeled jicama

1

/2 cup (packed) plus 1 tablespoon chopped fresh cilantro

1

/4 cup unsalted natural pepitas (pumpkin seeds; optional)

Need to make a substitution?

Preparation

  1. Step 1

    Whisk mayonnaise, 2 tablespoons lime juice, 1 1/2 teaspoons chipotles, and cumin in large bowl to blend. Sprinkle fish on both sides with salt and pepper. Measure 4 teaspoons chipotle mayonnaise and spread over flesh side of trout fillets. Whisk yogurt into remaining chipotle mayonnaise in bowl. Add cabbage, jicama, and 1/2 cup cilantro to chipotle dressing and toss to coat, adding more lime juice, if desired. Season slaw generously with salt and pepper.

    Step 2

    Heat large nonstick skillet over medium-high heat. Add trout, flesh side down, and cook until deep golden, 2 to 3 minutes. Turn fish fillets over and cook until just opaque in center, about 2 minutes. Place 1 fish fillet on each of 4 plates. Spoon slaw alongside; sprinkle slaw with pepitas, if desired. Sprinkle fish with 1 tablespoon cilantro and serve with lime wedges.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 412.7 %Calories from Fat 60.5 Fat (g) 27.7 Saturated Fat (g) 4.2 Cholesterol (mg) 71.4 Carbohydrates (g) 12.5 Dietary Fiber (g) 5.4 Total Sugars (g) 1.7 Net Carbs (g) 7.0 Protein (g) 27.7 Sodium (mg) 188.0
Explore Bon AppétitTroutFishSeafoodRed CabbageCabbageLeafy GreensVegetableJicamaChipotleChileQuickEasyMainDinner