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peruvian

Skillet Trout with Tomato Olive Creole Sauce and Boiled Cassava

This pan-seared dish pairs trout fillet with cassava, peeled and cut into chunks, tomato, diced and black olives, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Heart friendly Gluten free Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

33 g Protein
83 g Carbohydrates
20 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 146g trout fillet 146 kcal
  • 189g cassava (yuca), peeled and cut into chunks 302 kcal
  • 14g olive oil 124 kcal
  • 120g tomato, diced 22 kcal
  • 21g black olives, sliced 30 kcal
  • 5g garlic, minced 7 kcal
  • 9g red wine vinegar 7 kcal
  • 26g lime wedges 8 kcal
  • 1g ground cumin 3 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. cassava (yuca)
    Bring a small pot of salted water to a boil. Add cassava and simmer until tender, 15-20 minutes; drain.
  2. trout filletground cuminsaltblack pepper
    Season trout with salt, black pepper, and ground cumin.
  3. trout filletolive oil
    Heat olive oil in a skillet over medium-high. Sear trout skin-side down (if skin-on) until crisp, then flip and cook until just done, 3-5 minutes per side depending on thickness. Transfer to a plate.
  4. tomatogarlic
    In the same skillet, add garlic and cook 30 seconds. Add diced tomato and cook 2 minutes until slightly saucy.
  5. red wine vinegarsaltblack pepper
    Stir in sliced olives and red wine vinegar; simmer 1 minute. Taste and adjust salt and pepper.
  6. trout filletcassava (yuca)tomatolime wedges
    Serve trout topped with tomato-olive sauce alongside cassava, with lime wedges for squeezing.

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