Chili-Lime Steelhead Trout with Roasted Chayote, Red Onion & Mojo de Ajo

Ingredients 14 total

• 4 pieces steelhead trout fillets
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp chili powder
• salt
• black pepper
• 2 large chayote
• 1 large red onion
• 2 tbsp olive oil
• salt
• 6 cloves garlic
• ½ cup olive oil
• 1 tbsp lime juice
• salt

How to Make It

1. 1Preheat oven to 425°F (220°C).
2. 2Toss chayote and red onion with olive oil and salt.
3. 3Spread on a baking sheet and roast for ⏱ 20–25 minutes until tender and lightly caramelized.
4. 4In a small saucepan, gently heat olive oil and garlic over low heat until garlic is soft and fragrant (do not brown).
5. 5Stir in lime juice and salt.
6. 6Set aside.
7. 7Rub trout with olive oil, lime juice, chili powder, salt, and pepper.
8. 8Place trout on a baking sheet and roast for ⏱ 10–12 minutes until cooked through and flaky.
9. 9Serve trout with roasted vegetables and spoon mojo de ajo over the top.