Based on a Jamie Oliver recipe. A recado is a blend of spices associated with Mexican cuisine, used here as a marinade to flavour the fish.
To make the recado, first roast a couple of cloves of garlic in a 180°C oven until soft, 15-20 minutes, cool and remove the skins. Soak a
dried chipotle chilli and a dried ancho chilli in a little warm water for 15 minutes, then put this into a food processor, along with the
roasted garlic cloves, 1 Tbs dried oregano and the juice of ½ a lime. Blitz this to a thin paste, pour over trout fillets and leave to marinate
for 30 minutes in the refrigerator. Meanwhile, make a salad from chopped avocado, chopped cucumber and chopped cherry tomatoes, stirring in
the juice from ½ lime and a Tbs olive oil. To cook the fish, preheat a griddle pan to hot and sear the fish on both sides for about 3 minutes
each side, and serve with the salad and rice garnished with chopped spring onions and parsley.