Prep Time:  10 minutes   |   Cook Time: 20 minutes   |   Total Time:  30 minutes   |   Servings: 1

Ingredients

• ½ teaspoon Stonemill Iodized Table Salt
• ½ teaspoon Stonemill Ground Black Pepper
• ¼ teaspoon Stonemill Ground Cumin
• ¼ teaspoon Stonemill Garlic Powder  
• ¼ teaspoon Stonemill Onion Powder
• ¼ teaspoon Stonemill Paprika  
• Fresh Steelhead Trout Fillet, skin on
• 1 lime, Juiced
• 1 bunch cilantro, lightly chopped
• 1 cup Earthly Grains Instant  White Rice
• 5 ounces Park Street Deli Mango Pico De Gallo  
• 1 jalapeños, sliced

Directions

1. Preheat oven to 350° degrees.
2. Combine all spices into a bowl.
3. Rub spices on trout, then place on parchment lined rimmed baking sheet.
4. Bake in the oven for 15-20 minutes until the thickest part of the fish can be easily flaked with a fork or it registers 145° degrees with a thermometer.
5. While trout cooks, combine lime juice, half of the chopped cilantro and 2 cups of water and bring to a boil. Add rice, cover and remove from heat for 5 minutes.
6. Once fish is cooked, carefully remove the skin from the bottom of the fish with a spatula.
7. Place cilantro lime rice into a bowl and top with trout, a few scoops of mango Pico de Gallo and  jalapeños slices for garnish.

Recipe Courtesy of Chef Brandon, ALDI Test Kitchen