Rainbow Trout and Shrimp in Curry Simmer Sauce

  • 2 4-6 ounce Riverence Rainbow Trout fillets
  • salt and pepper
  • 4 large shrimp, peeled and deveined
  • 2 tablespoons coconut oil
  • 1 carrot, peeled and cut into two-inch-long strips
  • ½ cup fresh green beans, cleaned and cut into two-inch pieces
  • 2 green onions, cleaned and cut into one-inch pieces.
  • 1 cup Curry Simmer Sauce, (Patak’s prepared), warmed
  • 1 cup Basmati rice, cooked
  • 2 tablespoons cilantro, chopped
  • Microgreens
  1. In a large skillet, heat 1 tablespoon of the oil. Place Riverence trout fillets skin side down and cook for 2-3 minutes. Turn the trout, season with salt and pepper and continue cooking for 1-2 minutes. At the same time, add the shrimp on the side of the same skillet cooking, alongside the trout until shrimp is pink.
  2. In a another medium-size skillet over medium-high heat, add the remaining coconut or olive oil. Add carrots and green beans and sauté for two minutes. Add onions and continue cooking for 1-2 minutes more, keeping them crisp-tender and warm.
  3. Mix the warm Basmati rice and cilantro together.
  4. Spoon ½ cup of the Curry Simmer Sauce in the middle of a large plate and spread around a little.
  5. Add ½ cup of the rice in the middle of the sauce and tap the rice down a bit.
  6. Place the trout on rice and add half of the vegetables on top.
  7. Place two shrimp on the trout and garnish with micro-greens.
  8. Repeat with the remaining ingredients.

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