Mexican Steelhead Trout with Black Beans, Tomatoes and Lime - Riverence Provisions
Perfect for either lunch or dinner, this trout and black bean dish is packed with tons of protein to keep you satisfied. Lime and avocado add tons of flavor
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Cooking tools:
- Skillet
- Stove
- Measuring spoon
- Measuring cup
- Whisk
- Chef's knife
- Cutting board
- Colander
- Spoon
- Fish spatula
- Serving platter
- Plate
Ingredients
- 2 tablespoons olive oil
- 2 (5-6 ounce) Riverence Steelhead Trout fillets
- 1 cup chicken stock
- ¾ tablespoon corn starch
- ½ tablespoon smoked paprika
- Sea salt
- cracked black pepper
- ½ teaspoon chili flakes or more if you prefer more heat
- 1 cup cherry tomatoes, washed and cut in half
- 1 cup black beans, drained and rinsed
- 2 tablespoons cilantro, coarsely chopped
- 1 lime, cut into wedges
- 1 avocado, sliced
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