Macadamia Crusted Rainbow Trout with Mango Puree

  • Two 6-8 ounce Riverence Rainbow Trout fillets
  • ½ cup roasted, salted macadamia nuts
  • ½ cup panko breadcrumbs
  • 1 egg, beaten
  • sea salt and fresh ground black pepper
  • coconut oil
  • 1 cup fresh (peeled and diced) or bottled mango
  • ½ cup pear or white grape juice
  • ¼ cup coconut milk (from the carton, not can)
  • 1 tablespoon honey or sugar
  • Juice of one lime
  • Pinch of sea salt
  1. Preheat oven to 350° F and place rack in center of oven.
  2. Pulse panko and macadamia nuts in a food processor until slightly crumbly. Do not over process.
  3. Beat the egg in a shallow bowl or pie plate.
  4. Season rainbow trout fillets with salt and pepper.
  5. Dip trout fillets in egg wash and then breadcrumb mixture.
  6. Bake the trout in a baking dish that has been brushed with coconut oil. Or sauté both sides of fish on stove top in a medium skillet, preheated and brushed with coconut oil.
  7. While the rainbow trout is cooking, prepare the mango sauce.
  8. In a food processor add the mangos and juice. Blend until smooth.
  9. In a medium saucepan over medium heat, add the mangos, juice and coconut milk. Simmer until reduced by half.
  10. Let cool slightly and add the honey, lime and salt. Strain if needed and keep warm.
  11. Remove rainbow trout from the oven when golden brown, after about 15 minutes
  12. Serve on a bed of micro greens with a side of deep-fried sweet potato and parsnip chips seasoned with sea salt. Drizzle with mango puree.

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