Chorizo Lime Trout


Layering flavors has been something I attempt with many of my dishes and this dish did not disappoint with that! The kick of Chorizo hits first with the garlic, then the tartness of lime comes in and rounds into the cilantro and trout. Fish at times can leave me feeling like I still want more protein, but with this dish, that is definitely not a problem. Give it a try and you may find yourself wanting to wet a line again soon!




- 4 Trout, filleted

- 1lb Mexican chorizo, loose

- 1 White onion, sliced

- 1T Lemon pepper

- 6 Cloves garlic, minced

- 1 Lime, cut into wedges

- 1 Bunch cilantro, diced

- 2T Avocado oil

Lightly coat the meat side of the trout fillets with lemon pepper and set aside until ready to cook.

Set a skillet to medium high heat. Once hot, add Chorizo and cook for 8-10 minutes (until meat has browned). Remove chorizo from the skillet and set aside in a sealable container.

Add avocado oil to the skillet. Add onion slices and trout fillets with meat side down to the skillet. Cook for 2-3 minutes until the meat turns white. Set skillet to high heat, add garlic, flip trout and sear until the skin becomes crisp (1-2 minutes). Remove trout, onions and garlic from the skillet. Plate the trout and spoon over chorizo. Add the onions and garlic over the chorizo. Sprinkle over cilantro and plate a lime wedge. Serve and enjoy!