I was shown this by a buddy of mine. It’s excellent and incredibly simple. This matches perfectly with the paleolithic diet that I strive to follow. Given the size of the portions, it can easily serve more than 2 people, or you can save some for lunch the following day. You can adjust the quantities to your liking, especially for the onion, cilantro, lemon juice, and olive oil.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tomatoes, finely chopped
- ⅓ cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 jalapeno pepper, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 butternut squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- 2 tablespoons finely chopped fresh dill, or to taste
- 2 (4 ounce) fillets rainbow trout
- 1 teaspoon olive oil, or as needed
- 2 tablespoons finely chopped fresh dill, or to taste
Instructions
- Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.
- Combine tomatoes, red onion, cilantro, jalapeno pepper, lemon juice, and 1 tablespoon olive oil in a bowl. Place squash halves on a baking sheet. Fill butternut squash cavities with tomato salsa mixture, reserving about 2 tablespoons of salsa for garnish. Brush cut surfaces of squash with 1 tablespoon olive oil. Sprinkle squash with 2 tablespoons of dill.
- Bake squash in the preheated oven until almost tender, about 45 minutes.
- Remove baking sheet from oven; place trout fillets onto baking sheet, brush with 1 teaspoon olive oil, and sprinkle with remaining 2 tablespoons dill. Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork, about 15 more minutes. Serve fillets on top of squash halves, served with reserved salsa.
Nutrition Facts
| Calories | 534 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 13 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 101 mg |
| Sugars | 17 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Horrible. Will not make again.
I did make it with some salmon fillets instead of trout. I think it would be good with most fish, you would just have to minor adjustments for cooking the fish. I was in a hurry and instead of taking the time to make the salsa, I used some hot Ro*Tel. I ‘m sure making the salsa would have improved the texture and flavor but it was great anyway.
It’s easy, delicious, and nutritionally dense. This is a go-to recipe that even my two-year-old loves.
This is a great recipe. The only thing i changed is I baked the trout for 10 minutes and then panfried it for the colour and to make it crispy. Next time, i would peel the squash as well. i would definitely make this again!! It was delicious and my family loved it too.
This is a really good dish, the flavor of the fish squash and salsa combined was great. I was really full afterwards because the squash was so big. Will definitely add to my list of Paleo friendly staples.
We just ate this for dinner tonight. All we had was cold smoked trout slices, but i still added the oil and fresh dill and put the slices in the oven at 300 for 5-7 minutes. I was really skeptical at first, but i figured if we try it the way you told us to, we could blame you if it was weird. But it wasn’t weird at all, it leaned more towards interesting. The squash itself was warm and nurturing, of course. But the salsa gave it kick and brightened up the trout at the same time. It worked! Excellent dinner. Boyfriend is stuffed and girlfriend is happy 🙂 Thanks for the recipe!