Malinalco Style Stuffed Trout

Click here to go to printable recipe:  Malinalco Style Stuffed Trout 

Inspired by my backyard crops from the previous post in anticipation of the summer harvest, and continuing with recipes from the state of Mexico (Edomex), I thought of a recipe that comes from the municipality of Malinalco, situated southwest of Mexico City (CDMX):

The municipality is known for its incredible biodiversity, with hundreds of species of Flora and Fauna in perfect symbiotic relationships; its sanctuary and curative spring in Chalma; and Malinalco, one of the ten Pueblos Mágicos in Edomex, with the archaeological site of Cuauhtinchán, and the Augustine temple of the Divine Savior.  The main economic activities besides tourism and pilgrimage are related to farming, and very prominently, trout.  The local recipe for stuffed trout seizes the opportunity to  use the freshest fish and produce; the whole trout is cleaned, then stuffed with colourful Manzano peppers, epazote leaves and onions, and wrapped in banana leaves before grilling or baking. 

For my rendition, I started with medium-sized fresh trout, already de-scaled and gutted:

After rinsing and patting dry, I decided to filet the fish (see NOTE at the end), keeping the skin, and piling together the resulting two pieces (photo below, top), but that is optional:

Manzano peppers are in the range of 30 000 to 50 000 in the Scoville scale (Habaneros are between 150 000 and 500 000, as a reference); I chose to use mini sweet peppers instead, for a completely mild taste.  In addition to onion from the original recipe, I also used sliced garlic and cherry tomatoes, for an extra punch of flavour:

Finally, I used the last of my frozen epazote leaves (photo below, left), since this year’s crop needs more time to grow before harvest (photo below, right):

Malinalco Style Stuffed Trout – 

Trucha rellena estilo Malinalco

Printable recipe: Malinalco Style Stuffed Trout

Printable directions: how to prepare banana leaves

Ingredients (for two portions)

2 medium whole trout; de-scaled, gutted, and washed (optional: slice each fish into two skin-on filets)
3 ripened fresh peppers, such as Manzano (Habanero for spicier, mini sweet for milder); washed, stems and seed removed, and sliced
1 white onion; ends removed, peeled, and sliced
1 cup assorted cherry tomatoes; washed, and sliced
Epazote leaves; washed (fresh or thawed)
2 cloves garlic; peeled and sliced thinly
Olive oil
Salt and pepper
3 banana leaf squares, about 12 in (30 cm) per side; washed and roasted (see printable directions, above)
Limes; washed, and cut in half or into wedges

Tear four narrow strips from one of the banana leaves; reserve.  Place banana leaf on a baking dish and reserve.  Preheat oven to 350°F (180°C).

Place another banana leaf, shiny side down, on the working surface; spread a little olive oil on top.  Place one fish (or one filet, skin side down) on the banana leaf, then stuff (or top) with sliced onions, peppers, tomatoes and garlic, as well as epazote leaves; drizzle with olive oil, and season with salt and black pepper, to taste: 

Close the fish (or place second piece on top, skin side up); top with more onions and peppers, drizzle more olive oil, and season with salt and pepper, to taste:

Fold banana leaf over the trout, forming a rectangular packet; tie with two of the reserved banana leaf strips, and place packet in the baking dish:

Repeat with the last banana leaf, second fish (or two filets), and the rest of the veggies and epazote:

Fold bottom banana leaf over the packets, then bake in pre-heated oven for twenty five minutes.  Remove from oven and uncover packets:

Serve immediately, by opening each packet on a large plate, and arranging a couple of lime halves or wedges on the side:

The balance of flavours and variety of colours come together to produce an amazing fish dish:

The strategy of the fileted fish provides an easier time at the dinner table, with no worries about separating bones from flesh and veggies on the plate:

---

NOTE:  Whole fish is usually fresher and definitely cheaper than buying fish filets, especially if the spine and head are saved for making a soup or to flavour a sauce.  It is worthwhile learning how to do it at home, and trying at least once.  Click here to check out a quick video on how to filet a fresh whole fish.

---

I checked Amazon™ for sources of epazote seed, and they all seemed unreliable, so I would not recommend them.  Fortunately, several reputable seed companies now carry this easy-to-grow crop, for example West Coast Seeds in Canada (sells to the US), and Sea Spring Seeds in the UK.  Check out my page on how to grow, and cook with, epazote.

 

---

I am bringing my recipe to Full Plate Thursday #644 with Miz Helen @ Miz Helen’s Country Cottage.

---

I am sharing my post at Thursday Favourite Things #612, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance and Linda @ Crafts a la Mode.

---

I am joining Fiesta Friday #488  with Angie @ Fiesta Friday, this week co-hosting with Jhuls @ The Not So Creative Cook.

---

I am also sharing my recipe at What’s for Dinner? Sunday Link-Up #423 with Helen @ The Lazy Gastronome.