Coconut-crusted trout with smashed cucumbers and mint

Coconut-crusted trout with smashed cucumbers and mint

2
Servings
680
Cal/serving
25
Min
Paleo Gluten Free Dairy Free Soy Free Spicy

In Asian kitchens, smashing cucumbers is a common practice. It opens the vegetable up to surrounding flavors—here a mix of mint, chiles, and garlic—and leaves them both supple and crisp. The crust on the trout scorches easily. Keep an eye on the fish as it cooks.

Ingredients

  • ¾ pound Persian cucumber
  • 1 red bell pepper
  • Peeled fresh garlic
  • 1 serrano chile (optional)
  • Fresh mint
  • 1 lime
  • Two 6-ounce trout fillets
  • 1 pasture-raised organic egg
  • Trout coating (shredded coconut - almond meal)
  • Cilantro sauce base (cilantro - lemongrass - fresh garlic - olive oil)
  • 3 tablespoons cashew butter

Instructions

1

Prep the salad ingredients

  • Cut the cucumber lengthwise into quarters; cut the quarters into 2-inch lengths.
  • Remove the stem, seeds, and ribs from the bell pepper; cut the pepper into ¼-inch-thick strips.
  • Finely chop enough garlic to measure 1 teaspoon.
  • If using, stem and finely chop the serrano.
  • Coarsely chop the mint leaves.
  • Juice the lime.

2

Make the salad

In a resealable plastic bag, combine the cucumber, bell pepper, garlic, and as much serrano as you like. Add all but 1 teaspoon of the mint, season generously with salt, and seal the bag. Using a wooden spoon, smash the cucumbers until they begin to release their juices. Transfer the ingredients to a bowl. Toss to coat with half the lime juice. Season to taste with salt and pepper.

3

Prep the trout

  • Pat the trout dry with a paper towel; season generously with salt and pepper.
  • In a shallow bowl, beat the egg until smooth.
  • Spread the trout coating on a plate.
Dip the trout in the egg, then press the fillets into the coating to coat evenly on both sides.

4

Cook the trout

In a pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the trout and cook, checking the bottom to avoid scorching, until golden brown and cooked through, 3 to 5 minutes per side, depending on thickness. While the trout cooks, prepare the sauce.

5

Make the cilantro sauce

In a small bowl, mix the cilantro sauce base with the cashew butter, ¼ cup warm water, and the remaining lime juice; season to taste with salt and pepper.

6

Serve

Spoon the cilantro sauce onto individual plates and top with the trout. Garnish with the reserved mint. Serve with the cucumber salad on the side.

Nutrition per serving: Calories: 680, Protein: 39 g, Total Fat: 43 g, Monounsaturated Fat: 29 g, Polyunsaturated Fat: 6 g, Saturated Fat: 7 g, Cholesterol: 90 mg, Carbohydrates: 38 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 1190 mg

Contains: fish, eggs, tree nuts

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