Thai Chili Lime Glazed Rainbow Trout

  • 2 Riverence Rainbow Trout fillets, cut in half
  • 4 tablespoons coconut oil
  • 1.5 teaspoons garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons fish sauce
  • 3 tablespoons honey
  • 1.5 teaspoons sriracha
  • 1.5 teaspoons lime juice
  • 2 tablespoons water
  • 1.5 tablespoons soy sauce
  • 2 scallions, finely chopped
  1. Preheat a large skillet over medium-high heat. Heat the coconut oil and add the garlic and ginger to sauté for 30 seconds.
  2. In a small bowl mix together the fish sauce, honey, sriracha, lime juice, water, and soy sauce. Stir with a wire whisk to incorporate together.
  3. Add mixture to skillet. Turn the heat down to medium and continue cooking and stirring until it begins to thicken.
  4. When the mixture begins to thicken, add the trout, skin side down and spoon the sauce over the trout as it cooks. Turn the heat down to medium-low and simmer. Continue to baste with the sauce.
  5. When the trout is tender and flakes easily with a fork, add the scallions and serve.

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