Sous Vide Trout with Mango Salsa

 

 

 

Lately I have felt the need to increase the amount of fish in my diet. Fish is the best possible source of omega-3 fatty acids, it contains a healthy dose of vitamin D, is protein rich and has the ‘good healthy fat’ that makes you glow. Not to mention vitamins B-6 and B-12! Its the ultimate beauty food and is said to be beneficial for healthy hair growth and glowing skin. Fish contains alot of the nutrients that the human body cannot produce itself and therefore most people lack these essential nutrients unless taking supplements. Be cautious of where you buy your fish. Make sure its fresh and buy local where possible.

When I think of a good pescatarian meal, I automatically think of Salmon, because that is often the popular fish of choice offered on most menus. But there are so many other types of fish to try. I recently tried Trout for the first time and I cant believe I didn’t try it sooner.

I prepared my trout using my Anova Sous Vide Precision Cooker. I absolutely love this cooker. You can cook meat fish and other things without the excess oil often used in other cooking methods. You tell the cooker what you are cooking, then it shows you the required temperature and amount of time needed to cook it, and it is cooked perfectly every time. This is a guarantee. Sous Vide method of cooking, produces beautiful moist results. Im literally amazed at the quality of the food it helps you to produce. Here is some more information about the Sous Vide Precision cooker that I used.

Here’s how I made this beautiful, incredibly healthy, quick meal!

Trout

I seasoned the trout with salt, pepper and olive oil. Yup, that’s it! Then I let it cook for 25 minutes at 127 degrees Fahrenheit in the Anova Sous Vide precision cooker.

 

Mango Salsa

Ingredients:

1 Mango

1 Tomato

Fresh Mint

Fresh Curly Parsley

¼ red onion

¼ red bell pepper

¼ Tsp of salt

¼ Tsp of black pepper

¼ Tsp of olive oil

Directions:

Chop mango, tomato and red pepper into small cubes. Use a sharp knife to avoid making your salsa mushy or pasty, unless that’s what you prefer. Chop the parsley, mint and onion and add this to your mixture. Add your olive oil, salt and pepper and mix all together.

 

Viola, all done!

 

 

 

 

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