Sea Trout with Green Herbed Pepian Sauce and Red Pearl Onions

Fresh sea trout is served with a smoky herb sauce of charred onions, tomatillos, and toasted seeds, then garnished with purslane leaves and roasted pearl onions.



  • 1 Tablespoon extra virgin olive oil, optional
  • 4 trout fillets, skin on
  • 1 dash salt
  • lime juice to taste
  • green herbed pepian sauce, see recipe
  • ½ cup (50 g) purslane leaves
  • 8 roasted pearl onions, halved, for garnish


  1. Place a large non-stick sauté pan over medium-high heat. Add olive oil and allow oil to get hot.
  2. Season trout on both sides with salt and lime juice and sear, flesh side down. Cook for two minutes, or until the fish releases from the pan.
  3. Flip the fish over, and cook 4 minutes, or until fish is cooked through.
  4. To plate, place Pepian Sauce in the middle of the plate and lay the trout, on top, flesh side up. Garnish with purslane and onions.
  5. Heat oven to 205°C (400°F). Place pumpkin seeds, peanuts, and sesame seeds on a sheet tray and toast in the oven until golden, about 5 minutes.
  6. Place a large pot over medium heat. Add oil, onion, garlic, and tomatillos. Sweat until tomatillos are very soft.
  7. Place the cooked tomatillos mixture, toasted seeds, and remaining ingredients into the Vitamix container in the order listed and secure the lid.
  8. Select Variable 1.
  9. Switch machine to start, slowly increase speed to Variable 10, then to High.
  10. Blend for 1 minute.
  11. Return sauce to the stove and simmer over medium heat for 20 minutes. Reduce heat and keep warm until ready to serve.

Chef's Notes

Serve with black beans and tortillas.