Coconut Lime Trout with Lemongrass Cilantro Rice
Pan-Seared Rainbow Trout with Coconut Lime Sauce on Fragrant Asian-Inspired Rice
Ingredients:
4 trout fillets (about 6 oz each), skin-on
1 cup coconut milk (full-fat)
2 tablespoons coconut oil, divided
3 limes (2 for juice and zest, 1 for garnish)
2 stalks lemongrass, outer layers removed, finely minced
3 cloves garlic, minced, divided
1 tablespoon ginger, freshly grated, divided
2 tablespoons fish sauce
1 tablespoon honey
1 red chili, seeded and finely diced (optional)
1 cup jasmine rice
2 cups water
1/2 cup fresh cilantro, chopped, plus more for garnish
3 green onions, thinly sliced
1/4 cup unsalted peanuts, chopped (for garnish)
Salt and pepper to taste
Directions:
Pat the trout fillets dry with paper towels. Season both sides with salt and pepper.
In a bowl, mix coconut milk, juice and zest of 1 lime, half the minced lemongrass, half the minced garlic, half the grated ginger, fish sauce, honey, and chili (if using). Set aside.
For the rice, rinse jasmine rice until water runs clear. In a medium saucepan, heat 1 tablespoon coconut oil over medium heat.
Add remaining lemongrass, garlic, and ginger to the pan. Sauté for 1 minute until fragrant.
Add the rinsed rice and stir to coat with oil and aromatics. Cook for 1-2 minutes, stirring frequently.
Add water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.
Remove rice from heat and let stand, covered, for 5 minutes.
While rice is cooking, heat remaining tablespoon of coconut oil in a large skillet over medium-high heat.
Place trout fillets skin-side down in the hot pan. Cook for 3-4 minutes until skin is crispy and golden.
Carefully flip fillets and cook for another 2 minutes.
Reduce heat to medium-low and pour the coconut lime sauce around the fish (not over, to keep the skin crispy). Simmer for 3-4 minutes until sauce thickens slightly and fish is cooked through.
Fluff the rice with a fork and stir in the chopped cilantro, green onions, and juice of 1 lime.
Serve trout over the lemongrass cilantro rice, spoon the coconut lime sauce over the fish, and garnish with additional cilantro, lime wedges, and chopped peanuts.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 465 kcal | Servings: 4 servings