Coconut-crusted trout with smashed cucumbers and mint

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Coconut-crusted trout with smashed cucumbers and mint

Coconut-crusted trout with smashed cucumbers and mint

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Spicy, Protein Plus

2 Servings, 680 Calories/Serving

25 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving

Calories 680, Total Fat 43g (55% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 1190mg (52% DV), Total Carb. 38g (14% DV), Fiber 9g (32% DV), Protein 39g
Contains: Eggs, Fish, Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


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

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.


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.


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.


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.


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.