Sheet-Pan Garlic-Chili Trout with Roasted Sweet Corn & Red Pepper Relish
This vibrant vegan 'trout' recipe features marinated banana blossom fillets air-fried to perfection, paired with a zesty roasted sweet corn and red pepper relish. Ready in under 20 minutes, it’s a quick, flavor-packed meal that’s perfect for weeknights.
- 2 cans canned banana blossoms (in brine), drained and patted dry
- 1 tsp garlic powder
- 0.5 tsp chili flakes
- 2 tbsp soy sauce or tamari
- 2 tbsp olive oil
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup red bell pepper, diced
- 0.25 cup red onion, finely chopped
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 0.5 tsp smoked paprika
- 0.25 tsp salt and pepper
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Instructions
In a bowl, toss banana blossoms with garlic powder, chili flakes, soy sauce, 1 tbsp olive oil, smoked paprika, salt, and pepper. Let marinate for 5 minutes.
⏱️ 5 minutesWhile banana blossoms marinate, combine corn, red bell pepper, and red onion in a bowl with remaining 1 tbsp olive oil, salt, and pepper.
⏱️ 1 minuteArrange marinated banana blossoms and veggie mixture in a single layer in the air-fryer basket or tray. Air-fry at 400°F for 8 minutes, shaking halfway.
⏱️ 8 minutes 🌡️ 400°FTransfer roasted corn and peppers to a bowl. Toss with lemon juice and parsley to make the relish.
⏱️ 1 minuteServe air-fried banana blossom fillets topped with roasted sweet corn & red pepper relish.
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Nutrition Information
Per serving. Values are approximate and may vary.
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