Whole Roasted Latin Chili Trout with Salad

Featuring Custom Culinary® True Foundations® Latin Chili Concentrate

A whole roasted fish seasoned inside and out with True Foundations® Latin Chili Flavor Concentrate, garlic, and citrus, delivering bright chili heat, savory depth, and delicate roasted flavor. Finished with fresh herbs and served with radish salad and warm corn tortillas for a light, vibrant presentation.

Made with:

6832 - True Foundations Latin Chili Liquid Flavor Concentrate

What You'll Need

Yield: 4 Servings

1 whole small fish	Trout or Branzino, scored and seasoned
½ cup	Custom Culinary® True Foundations® Latin Chili Concentrate
2 tbsp.	Olive Oil
1 tbsp.	Garlic, minced
1 tbsp.	Ground Pepper
1 Orange	sliced in rounds
1 Bunch	Cilantro, roughly chopped
1 Bunch	Parsley, roughly chopped
1 Lime	juiced
3 Radishes	thinly sliced
	Corn Tortillas

PREPARATION

Preheat oven to 400°F (200°C).
Rinse the trout under cold water and pat dry with paper towels.
Place the trout on a parchment-lined baking sheet.
Score both sides of the trout.
Season the inside and outside of the trout with salt and pepper, rub the Latin Chili Flavor Concentrate inside and out of the cavity, and add the minced garlic to the scored skin.
Place orange slices and a little fresh cilantro inside the trout's cavity.
Drizzle a little olive oil over the trout.
Roast the trout in the preheated oven for about 15-20 minutes, or until the flesh is opaque and flakes easily with a fork.
Remove the trout from the oven and let it rest for a few minutes before serving.
Toss the remaining cilantro, parsley, and radishes with the juice of 1 lime, a little olive oil, salt, and freshly ground pepper.
Serve with warm tortillas.