Marinated Coconut Trout
1 Tbs Rice Wine Vinegar
1/2 C Olive oil
1 t. Pepper
1 t. Lemon Zest
1 Shallot Small Dice or minced
3 Garlic cloves minced
Parsley, Dill, Basil Fresh chopped
Whisk all ingredients together for the marinade
· 1/4 cup sweet coconut flakes toasted
· 1 Tablespoon oil
· 2 each filet of trout
· 1/2 Tablespoon minced shallots
· 1 clove garlic minced
· 1-1/2 ounces lime juice
· 1-1/2 ounces rice wine vinegar
· 1-1/2 ounces orange juice
· 1-1/2 ounces coconut cream
· 1/8 cup chopped green onion
· 1/8 cup chopped cilantro
· 1 Tablespoon sesame oil
· 1/2 teaspoon red pepper flakes (optional)
· Salt and pepper to taste
· Lime slices and/or green onion flowers for garnish
Heat the oil in a saute pan over medium heat. When the oil is hot enough to make a piece of shallot dance around in the pan, carefully add the trout skin side down. Cook for 2 minutes then flip. Cook for an additional 2 minutes, remove from pan and reserve.
Add the shallot to the saute pan. Cook until opaque, then add the garlic and the acidic liquids (lime juice, vinegar, and orange juice). Reduce the mixture by half and add coconut cream. Stir around, add the prawns, green onion, cilantro, vanilla and sesame oil and cook the shrimp all the way through. Season with salt, pepper, and (if desired) red pepper flakes. If there is not enough sauce, add one ounce of water to the pan before serving and re-season).
Serve with your favorite type of steamed rice, garnish with toasted coconut, lime slices, and green onion flowers.
Copyright 2014 KCTV. All rights reserved.