Grilled Trout with Sauteed Snow Peas and Potatoes

Ingredients

• Trout2 palm (200 g)
• Snow Peas1 cup (100 g)
• Potato1 medium (180 g)
• Oil1 teaspoon (3 ml)
• Soy Sauce1 teaspoon (5 g)
• Ginger1/2 slice (1 g)

Instructions

1. 1

   Step 1

   For this recipe you can use small potatoes. Remember that the total amount must be the same as indicated.

2. 2

   Step 2

   Put water in a pot over high heat until it boils.

3. 3

   Step 3

   In the meantime, cut the potato into medium pieces, cut off the ends of the snow peas and chop the ginger.

4. 4

   Step 4

   Once the water is boiling, add the potatoes and let boil for 10 minutes. Remove, drain and set aside.

5. 5

   Step 5

   At the same time, heat a pan over high heat. In the meantime, add salt and pepper to the trout.

6. 6

   Step 6

   Once heated, pour half the oil with the trout (let the skin be in contact with the pan) and let cook each side for about 4 minutes over medium heat. Turn off and set aside.

7. 7

   Step 7

   Heat the remaining oil in another pan and stir-fry the beans for 30 seconds.

8. 8

   Step 8

   Next, add the soy sauce with the ginger and keep cooking for 1 more minute. Turn off and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Trout with Sauteed Snow Peas and Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.