Cilantro Lime Trout Bowls with Avocado and Red Pepper

• ½ cup olive oil
• ⅓ cup of lime juice
• Zest of one lime
• 2 tablespoons finely chopped cilantro, plus more for garnish
• 2 tsp. honey
• 2 garlic cloves, minced
• 2 tsp. Korean style red pepper flakes or gochujang
• 2 Riverence Rainbow Trout fillets, sliced in half on the diagonal
• 1 tablespoon oil
• 1 large red bell pepper, sliced ¼ inch thick strips
• Kosher salt
• Freshly ground black pepper
• 4 cups brown rice, cooked, kept warm
• 1 avocado, sliced
• Lime wedges for serving

1. Combine olive oil, lime juice, cilantro, honey, garlic, red pepper flakes and whisk to combine.
2. Pour half the marinade over rainbow trout fillets in a zip-tight bag or baking dish.
3. Marinate for 15-20 minutes. Set aside remaining marinade.
4. Pre heat oven to 400° F.
5. Oil a baking sheet and place bell peppers one half. Season with salt and pepper.
6. Remove the rainbow trout from marinade and place on other side of baking pan.
7. Roast, occasionally turning peppers and until trout is opaque and flaky, about 10-12 minutes
8. Divide rice into four bowls and top with trout, roasted peppers, avocado.
9. Garnish with a wedge of fresh lime, chopped fresh cilantro and with extra marinade.

Takes 30 minutes, Serves 4.