Trucha a la Plancha (Griddled Trout with Salsa Criolla)

• 1 small Red onion
• 2 medium Tomato, ripe but firm
• 1 large Lime
• 15 g Fresh coriander
• 1 clove Garlic
• 1 tsp Fine sea salt
• 2 tbsp Olive oil
• 2 pieces Trout fillet, skin on
• ½ tsp Chili flakes

1. Make the salsa: thinly slice the red onion, dice the tomato, and finely chop the coriander. Juice the lime and finely grate or crush the garlic.
2. In a bowl, mix the onion, tomato, coriander, lime juice, garlic, half the fine sea salt, and 1 tbsp of the olive oil. Set aside while you cook the fish so the onion softens slightly.
3. Pat the trout dry and season all over with the remaining fine sea salt. Heat a large frying pan over medium-high heat and add the remaining 1 tbsp olive oil.
4. Cook the trout skin-side down for 3 to 5 minutes until the skin is crisp and the flesh is turning opaque up the sides. Turn and cook for 1 to 2 minutes more, just until the thickest part flakes easily.
5. Plate the trout and spoon the salsa over the top. Finish with a pinch of chili flakes over each portion and serve straight away.

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