Description
This is something a friend of mine showed me. It’s super easy, not to mention delicious. I try to eat according to the paleolithic diet and this fits wonderfully. The portions are quite large, so it can easily feed more than 2 or you can have some for lunch the next day. Feel free to change amounts according to taste, especially in regards to the onion, cilantro, lemon juice and olive oil.
Ingredients
- 2 tomatoes, finely chopped
- ⅓ cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 jalapeno pepper, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 butternut squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- 2 tablespoons finely chopped fresh dill, or to taste
- 2 (4 ounce) fillets rainbow trout
- 1 teaspoon olive oil, or as needed
- 2 tablespoons finely chopped fresh dill, or to taste
Instructions
- Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.
- Combine tomatoes
- red onion
- cilantro
- jalapeno pepper
- lemon juice
- and 1 tablespoon olive oil in a bowl. Place squash halves on a baking sheet. Fill butternut squash cavities with tomato salsa mixture
- reserving about 2 tablespoons of salsa for garnish. Brush cut surfaces of squash with 1 tablespoon olive oil. Sprinkle squash with 2 tablespoons of dill.
- Bake squash in the preheated oven until almost tender
- about 45 minutes.
- Remove baking sheet from oven; place trout fillets onto baking sheet
- brush with 1 teaspoon olive oil
- and sprinkle with remaining 2 tablespoons dill. Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork
- about 15 more minutes. Serve fillets on top of squash halves
- served with reserved salsa.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 2