Saturday, July 23, 2011

Spicy Coconut Trout

Citrus and spice makes everything nice, especially seafood. This flavorful dish will excite your taste buds and help with reducing inflammation. If you don't like trout, try it with your favorite fish.

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes


1-inch piece of ginger, quartered
2 cayenne peppers
2 limes, juiced
2 Tbsp. fish sauce
2 garlic cloves
1 can (15 oz.) coconut milk
1 cup cilantro, loosely packed
4 pieces (6 oz.) trout

1 Heat oven to 400°F.

2 In a food processor, add the ginger, cayenne pepper, lime juice, fish sauce, and garlic and mix for 5 seconds.

3 Add the coconut milk and cilantro and pulse a few times until incorporated.

4 Place each piece of fish on separate aluminum foil or parchment paper that is big enough to wrap the fish and sauce.

5 Divide the sauce onto the fish.

6 Wrap the fish with the foil and cook in the oven for about 15 minutes, or until the fish flakes with a fork.

7 Pour contents into bowls and serve.

Try using your favorite fish with this dish!

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