Epazote is a characteristic flavor of the central region of Mexico, and especially favored in the cuisines of Puebla and Tlaxcala. It distinguishes this recipe for Mexican trout with epazote.
- 4 small trout, cleaned, scaled and split horizontally, or use 4 to 6 ounce trout filets
- Juice of 1 lime
- 4 tablespoons olive oil
- ½ medium onion, cut into thin crescents (“lunitas“)
- 2 fresh jalapeño chiles, cut into 8 strips lengthwise
- 8 to 12 epazote leaves, according to taste
- Salt to taste
- 4 slices manchego or Chihuahua cheese
Open the trout like a book and rub the flesh (or filets) with lime juice.
Place each trout or filet on a piece of buttered aluminum foil. Drizzle the oil over the fish and divide the onion, jalapeño and epazote leaves evenly among the fish, placing them on the fleshy surfaces. Season with salt to taste.
Fold foil to seal edges and bake in a preheated 350° F oven until fish flakes easily with a fork. Whole fish will take longer than filets. Makes 4 servings.
Dining on trout in Mexico’s mountains