Recipe information
Total Time
40 minutes
Yield
Makes 4 servings
Ingredients
2 tablespoons extra-virgin olive oil, divided
3 tablespoons raw pumpkin seeds (pepitas)
1 large fresh poblano chile, stemmed, seeded, diced (about 1 cup)
1/2 cup chopped white onion
2 medium tomatillos, husked, rinsed, diced
3 tablespoons chopped fresh mint plus small sprigs (for garnish)
1 tablespoon (or more) fresh lime juice plus lime wedges (for garnish)
2 whole 12-ounce trout, boned, butterflied, halved lengthwise
Preparation
Step 1
Heat 1 tablespoon oil in medium skillet over medium heat. Add pumpkin seeds. Stir until beginning to pop, 1 to 2 minutes. Add chile, onion, and tomatillos. Cover and cook until vegetables begin to soften, about 5 minutes.
Step 2
Scrape mixture into processor; cool. Blend 1 minute. Blend in chopped mint and 1 tablespoon lime juice, adding more lime juice to taste (sauce will be very thick and not smooth). Season with salt and pepper.
Step 3
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle trout with salt and pepper. Add to skillet, flesh side down. Cook until just opaque in center, about 2 minutes per side.
Step 4
Spoon pián over fish. Garnish with mint sprigs and lime wedges.
Nutrition Per Serving
Per serving: 381 calories
22 g fat
2 g fiber
#### Nutritional analysis provided by Bon Appétit
