Friday, August 19, 2011

Fantastic Foodie Fridays...Trout with Gooseberry Relish

Off to another pre-season game so here is a quick recipe that you can enjoy.  Easy to make flavorful and even easier to clean up.  Enjoy!  Golden gooseberries (aka cape or physalis gooseberries) are tart, and their astringent flavor complements fish such as salmon and trout very well. Their growing season is relatively short, so pick them up at your local grocery store or farmers’ market in the summer months while you can. If you can’t get your hands on the golden variety or you prefer a flavor that’s more tart, use green gooseberries instead.


  • 1 1/2 cups golden or green gooseberries, tops and bottoms sliced off
  • 1/2 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp raw honey
  • 1 tbsp apple cider vinegar
  • Sea salt and fresh ground black pepper, to taste
  • Olive oil cooking spray
  • 2 medium Yukon gold potatoes, sliced 1/4-inch thick and immersed in cold water
  • 2 12-oz trout fillets, skin on
  • 4 to 8 sprigs fresh thyme


  1. Preheat oven to 350°F.
  2. Slice gooseberries in half lengthwise and place into a medium mixing bowl. Add onion, garlic, honey and vinegar and stir well to combine. Season with salt and pepper; set aside.
  3. Lay 2 pieces of foil on a flat surface and spray each piece with cooking spray. Drain potatoes and discard water. Lay potato slices in 2 rows, side by side, in the center of each piece of foil in a single layer, overlapping slightly. (Potatoes will form a base for the trout to sit on.) Season potatoes with salt and pepper. 
  4. Place 1 trout fillet on top of potatoes in each foil. Top trout with gooseberry mixture, dividing evenly among fillets. Put thyme sprigs on each fillet and enclose in foil, making a pouch.
  5. Place pouches onto 1 large or 2 small baking trays on middle rack of preheated oven. Roast for 20 minutes. Remove pouches from oven and carefully open to test for doneness. Fish should flake easily with a fork and potatoes should be soft and fully cooked. If fish is not cooked, close pouch and return to oven for 5 more minutes. 
  6. Carefully open each foil pouch. Cut each fillet in half, lengthwise, and divide potatoes, trout and relish evenly among 4 plates or place on 1 large platter for service. Enjoy immediately.
Nutrients per serving (6 oz fillet, 5 to 7 potato slices, about 1/4 cup relish): Calories: 282, Total Fat: 7 g,Sat. Fat: 2 g, Omega-3s: 670 mg, Omega-6s: 600 mg, Carbs: 25 g, Fiber: 4 g, Sugars: 6 g, Protein: 31 g, Sodium: 130 mg, Cholesterol: 141 mg     

Found in Clean Eating Magazine  Posted on December 9, 2010   By n/a | Photo: Edward Pond

Nutritional Bonus:

Gooseberries are ultra- in vitamin C - 1 cup of gooseberries contains more of the immune booster and collagen producer than half an orange.

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