Diary of a Foodie
Trout Empapelado
Diary of a Foodie: Season Three: The Collective
Serves4
- Active time:15 min
- Start to finish:45 min
LUCÍA MARTÍNEZ ZARGOZA
March 2009
Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 2 cups chopped tomato (about 1 lb)
- 1 medium onion, chopped
- 1/2 cup chopped cilantro
- 1 fresh jalapeño, minced, including seeds
- 2 tablespoons unsalted butter, melted
- 4 large or 8 medium fresh hoja santa leaves (see cooks’ note, below)
- 4 (7- to 9-oz) whole cleaned trout (with head and tail)
- 1 lime, halved
-
Preheat oven to 400°F with rack in middle.
-
Stir together tomato, onion, cilantro, jalapeño, and 1/2 tsp salt. Put a sheet of foil 2 inches longer than trout on a work surface and brush with some of butter, leaving a 2-inch border all around. Arrange 1 large or 2 medium hoja santa leaves on buttered foil and top with 1 trout. Season outside of trout with salt. Season inside of trout with salt and pepper and rub with a lime half.
-
Fill trout cavity with one fourth of tomato mixture. Fold foil and hoja santa leaves over trout to enclose and crimp edges of foil to seal.
-
Repeat with remaining trout.
-
Bake foil packages on a large baking sheet until fish is just cooked through, 20 to 30 minutes.
Cooks’ note: In place of hoja santa leaves, you can use 4 tsp fennel seeds, toasted (see Tips) and cooled, then coarsely ground in an electric coffee/spice grinder or with a mortar and pestle. Put trout on buttered foil and sprinkle each with 1 tsp ground fennel seeds and 1/8 tsp salt.
- Keywords
- lucia martinez zargoza,
- diary of a foodie,
- latino,
- seafood
More Diary of a Foodie
- Chiles en Nogada con Salsa de Chocolate (Stuffed Poblanos with Nut Sauce and Chocolate-Pomegranate Molasses Drizzle)
- Easy Seafood Paella
- Gazpacho
- Chile and Bell Pepper Frittata
- Pollo Alla Cacciatora con Peperoni (Hunter’s-Style Chicken with Peppers)
- Porcini and Honey Ice Cream
- View All Diary of a Foodie
Diary of a Foodie
Season 3
The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
Pinterest
