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Tasty Trout

I love all kinds of seafood and particularly love trying mainly varieties of fish. As of late, I’ve been on a huge trout kick. Trout is a very clean fish with low levels of mercury and other contaminants. It’s mild flavor, high protein content, good fats and other essential nutrients and vitamins such as potassium, omega 3 vitamin D and B12. 

It’s been great with simply salt, pepper and garlic powder browned in a little oil or butter. I decided to jazz things up with some pickled onions to elevated the flavors of the seared trout. You can always pickle the onions ahead of time for a milder onion flavor. 

Of course, a bed of spicy sautéed mustard greens is a great place for this tasty fish to land. If you are not a fan of greens, most sides will do. Since I wasn’t craving carbs, I opted for some greens. Check out the recipe below and as always, let me know your thoughts.


  • 1-2 fillets of sustainably raised trout
  • 1/2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tsp coarse black pepper

Pickling ingredients:

  • 2 tbsp apple cider vinegar
  • 1/2 tbsp honey
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp coarse black pepper
  • 1/2 cup thinly sliced onion


  1. Add vinegar and honey to a small container and mix well with a fork until honey dissolves, then add seasonings.
  2. Thinly slice onion and add to the picking mixture.
  3. Add oil to a pan over medium heat.
  4. If using trout with skin, use half of the seasoning on the skinned side of trout, then add, skin side down, to the pan.
  5. Season the other side and let cook for 2-3 minutes before flipping and cooking the other side.
  6. Serve with salad or steamed vegetables of choice.
  7. Top with picked onions
  8. Enjoy.
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Simple Meals


Looking for a quick and light meal option? Check out this herbed citrus salmon topped with a mango avocado salad. I sautéed some greens to go alongside my fish since I chose the mango and avocado which are higher in carbs; however a nice rice pilaf or cilantro-lime rice would also make a great side or meal addition. Check out the recipe below and share your thoughts!

Serves 2


1lb sockeye salmon

½ tbsp. herb blend (parsley, rosemary, thyme or any of your favorites)

Juice of half an orange

Juice of a lemon

1 mango diced

1 medium avocado diced

1 tbsp. fresh cilantro

1 tbsp. fresh parsley

Salt and pepper to taste

½ tbsp. olive oil

1 clove of garlic


1. If preparing rice or side vegetables, start cooking it first.
2. Heat oil over medium heat in a large skillet.
3. Season fish with half the herbs, salt and pepper and place in skillet season side down. Let sear for 3 minutes.
4. While fish cooks, rinse mango. Slice mango off with skin toward the center to score into small squares and place in a small bowl. Repeat with all four sides.
5. Season second side of fish and flip before lowering heat. Add fresh orange juice and half of lemon juice around fish. (Do not pour on top or you could remove seasoning and sear).
6. Cut avocado in half, score into small squares then scoop out into the bowl with mango. Turn off fish and remove from heat.
7. Mince or press garlic into bowl. Rinse and dice fresh herbs and add to the bowl of avocado and mango. Add lemon juice and salt and pepper to taste. *an optional addition in a little cayenne for a kick.
8. Plate and enjoy.