Red Trout or Artic Char with Roasted Red Pepper Pesto

Red Trout or Artic Char with Red Pepper Basil Pesto
Ingredients for Pesto:
  • 1— 8 ounce Jar Roasted Red Peppers—drained and rinsed
  • 1/2 Cup Fresh Basil Leaves
  • 1/4 cup Walnuts—Toasted in a dry pan or in oven
  • 1 Garlic Clove—peeled
  • 1/4 Cup Olive oil
  • Salt and Freshly Ground Black Pepper—to taste
  1. In a food processor, add the roasted peppers and basil leaves and pulse to combine. Stop machine and scrape down the sides. Add the walnuts and garlic, pulsing to combine. With the machine running, slowly drizzle in the olive oil until the mixture is smooth and the oil is fully incorporated. Scrape mixture out of work bowl and put into a small container. Season to taste with salt and pepper. Set aside. Pesto can be made ahead of time and refrigerated up to 1 week. Keep tightly covered.
  2. Makes about 1 and 1/2 cups of Pesto. To use as a salad dressing, whisk 1/4 cup red wine vinegar and a splash of balsamic vinegar into the pesto.
Red Trout or Artic Char Ingredients:
  • 2 Pound Filet of Red Meat Trout or Artic Char
  • Salt and Freshly Ground Black Pepper
  • Juice of 1/2 lemon
  • Red Pepper and Basil Pesto
  • Zest of 1 Lemon—fine julienne
  • 1/4 Cup Parsley—Finely Minced, for garnish (optional)
  1. Preheat oven to 375°. Line a baking pan or sheet tray with parchment paper or aluminum foil.
  2. Clean fish, rinsing under cold running water. Pat dry with paper towels. Place fish onto prepared baking tray/pan and season the fish filet or steaks generously with salt and freshly ground black pepper. Squeeze the juice of half of the lemon over the fish. Spoon about 3 tablespoons of the red pepper basil pesto onto the fish, and spread it all over the fish to completely coat it. Use more pesto if needed, but do not mound the pesto too thickly onto the fish.
  3. Place fish into the preheated oven and roast for 10 minutes per inch of thickness, or about 10 minutes per pound—about 20 minutes total for this recipe. To check for doneness, the fish should be opaque throughout its center when pierced with a sharp thin knife. If using red meat trout or salmon, the center can be slightly pink, but the majority of the fish should be flakey and opaque. Remove from fish from oven and sprinkle with lemon zest and parsley. Serve immediately with lemon wedges. Serves 4.

Notes: Red Trout, also known as Salmon Trout or Steelhead Trout, is a cousin of Salmon; it can be found in better fish markets. The trout gets its red color from eating large quantities of shrimp. If you are unable to find red trout, feel free to substitute a firm but not too oily fish such as Salmon, Halibut, Artic Char, Catfish or even Tilapia. Filets or Steaks will work best. Leave the skin on the fish, as once the fish cooks, the skin can be easily removed.
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