- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 35 mins
- Serves
- 4
Directions
Step 1
Preheat oven to 190°C (375°F). Line a rimmed baking sheet with parchment paper. Finely zest the lime; set zest aside.
Step 2
Squeeze out 1 tbsp (15 mL) lime juice. Mix with 1 tbsp (15 mL) of the honey, plus the olive oil, chili powder and ¼ tsp (1 mL) each of the salt and pepper. Place the trout fillet, skin-side down, in the centre of the prepared baking sheet. Rub the honey mixture onto the fillet. Bake approx. 18 min., or until flaky and internal temperature reaches 70°C (158°F).
Step 3
Meanwhile, heat a large frypan over medium heat. Melt the butter and remaining honey in the pan. Add the corn and cook, stirring occasionally, until the kernels are lightly caramelized, about 7 min. Season with remaining ¼ tsp (1 mL) salt and pepper. Turn off the heat. Add the cream cheese. Using the residual heat in the pan, stir until the cheese is melted, approx. 1 min. Taste and adjust seasonings, if needed.
Step 4
Divide the corn mixture onto serving plates. Break the trout fillet into large pieces and scatter overtop. Garnish with the reserved lime zest and finely sliced green onions.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 430
- Fat:
- 21 g
- Saturated Fat:
- 8 g
- Carbs:
- 36 g
- Fibre:
- 3 g
- Sugar:
- 16 g
- Cholesterol:
- 95 mg
- Protein:
- 29 g
- Sodium:
- 460 mg
