A quick, fresh tomato salsa served alongside brookie fillets
Brook trout are found throughout hundreds of cold-water streams and lakes across the Canadian Shield. Known for their wonderful spawning colours come fall, male brookies develop a pronounced hooked lower jaw, or kype, making them truly something to behold. Equally impressive is their taste, especially when paired with this delicious salsa fresca. Serves 6
6 ripe plum tomatoes, diced
1 onion, diced
1 jalapeno, seeded and minced
2 tbsp chopped cilantro
1 tbsp lime juice
1 tbsp cumin powder
1 tbsp garlic powder
7 tbsp tequila, divided
1 tsp salt
1 tsp pepper
2 tbsp vegetable oil
six 6-oz trout fillets
chili powder, to taste
lemon pepper, to taste
dried dill, to taste
1 tbsp chopped cilantro
Place tomatoes, onion, jalapeno, cilantro, lime juice, cumin powder, garlic powder, 1 tbsp tequila, salt and pepper in a food processor; pulse briefly a few times for a chunky texture.
Transfer salsa to a bowl and refrigerate.
In a large skillet, heat oil over medium high until barely smoking.
Sprinkle fillets with chili powder, lemon pepper and dill. Place in pan for 5 to 7 minutes, turning once. Fish should be golden brown, and flake easily when tested with a fork.
Remove pan from heat and splash 1 tbsp tequila on each fillet. Carefully ignite tequila with a match or lighter, then gently shake pan until flames subside.
Transfer fillets to individual plates. Top with salsa and garnish with cilantro.
For the glass
As this is a perfect dish for a summer evening on an outdoor patio, try a light, crisp white wine, such as a Sauvignon Blanc. A good beer alternative is a grapefruit Radler—the citrus in this shandy will pair well with the cumin and cilantro flavours.