Coconut-crusted trout with smashed cucumbers and mint
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.
- 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
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.
Make the salad
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.
Cook the trout
Make the cilantro sauce
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