Trout with Chile-Seasoned Sweet Potatoes

Whole boneless trout nestles with sweet potatoes for a beautiful presentation. Chiles and chili powder give the dish a pleasant kick.

SWEET POTATOES

3 medium sweet potatoes (orange), peeled, sliced ½ inch (1 ¼ lb.)*
2 medium Anaheim chiles, seeded, deveined, cut into 2 1/2- x 3/4-inch wedges
2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon pepper

TROUT

4 (8- to 10-oz.) whole boneless trout, heads removed, patted dry
1 tablespoon olive oil
1/2 teaspoon chili powder, or to taste
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

1. Heat oven to 375°F. Toss all sweet potato ingredients in large bowl to coat. Place on small rimmed baking sheet. Bake 20 minutes; gently turn sweet potatoes and chiles. Bake an additional 15 to 20 minutes or until potatoes are tender.

2. Arrange trout over sweet potato mixture. Brush with 1 tablespoon oil; sprinkle with chili powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake an additional 10 to 12 minutes or until fish just begins to flake. Sprinkle with parsley.

4 servings

TIP *Look for deep orange-colored sweet potatoes, often labeled as yams.

PER SERVING: 460 calories, 20 g total fat (3.5 g saturated fat), 43.5 g protein, 24 g carbohydrate, 115 mg cholesterol, 465 mg sodium, 4.5 g fiber


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