Pan-fried Sea Trout with Bean Salsa and Avocado Salad

Enjoy a delicious fish meal with Patrick Williams's recipe for sea trout with spicy bean salsa and avocado salad
Pan-fried Sea Trout with Bean Salsa and Avocado Salad
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 1 sea trout, around 160g
  • black pepper
  • 1 tbsp vegetable oil

For the bean salsa:

  • 25 ml olive oil
  • 1 banana shallot, finely diced
  • 1 clove garlic, crushed and pureed
  • 1 tsp thyme
  • black pepper
  • pinch of ground allspice
  • 4 tsp pomegranate molasses
  • 2 tbsp chopped coriander
  • 25 ml groundnut oil
  • 25 g boiled, shelled broad beans
  • 25 g boiled black-eyed beans
  • 25 g boiled aduki beans

For the avocado salad:

  • 1 avocado
  • 1/2 tsp finely diced scotch bonnet peppers
  • 1/2 tsp finely diced red onions
  • 1 tsp chopped parsley
  • 1 tsp chopped coriander
  • juice of 1 limes
  • black pepper
  • 1 plum tomato, blanched


1. First prepare the bean salsa. Heat the olive oil in a small frying pan. Add the shallot and fry gently until softened, around 3 minutes. Add the garlic and thyme and fry gently until the garlic has softened. Remove from direct heat.

2. Season the shallot mixture with salt, freshly ground pepper, allspice and pomegranate molasses. Mix in the chopped coriander and groundnut oil, then mix in the cooked broad beans, black-eye beans and aduki beans. Set aside to bring out the flavours.

3. Season the sea trout fillet with salt and freshly ground pepper.

4. Gently heat a non-stick frying pan. Add the vegetable oil and place the fillet skin side down. Fry the sea trout until the skin is crisp and golden brown. Turn the fillet sealing the other side until the fish is pink.

5. To make the avocado salad, peel the avocado, discarding the stone, and dice into a bowl. Add the red bonnet pepper, onion, parsley, coriander, lime juice and mix thoroughly. Season to taste with salt and freshly ground pepper and fold in the chopped tomatoes.

6. Arrange the bean salsa on a serving plate. Top with the fried sea trout. Finish the dish with a generous helping of avocado salad and serve at once.

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