Thai Inspired Rainbow Trout with Spicy Peanut Sauce and Cucumber Salad
INGREDIENTS
- For the Rainbow Trout:
- 1 cup fresh lime juice
- 1 teaspoon grated lime zest
- 1 teaspoon grated fresh ginger root
- Slightly less than 2 tablespoons lemongrass paste (or 3 tablespoons fresh lemongrass, chopped and pounded)
- 4 (6 oz.) Riverence Rainbow Trout Natural Fillets
- chopped peanuts, for garnish
- For Cucumber Salad:
- 1/4 cup rice vinegar
- 1 teaspoon fish sauce (nam pla)
- 1/4 cup sugar
- 1 large cucumber, peeled, seeded and thinly sliced
- 1/4 cup red onion, thinly sliced vertically
- ½ tablespoon chopped fresh mint
- sliced jalapeño pepper, optional
- For Spicy Peanut Sauce:
- 1 1/2 cups bottled peanut sauce
- 3/4 teaspoon sriracha
DIRECTIONS
- In large bowl, stir lime juice, lime zest, ginger root and lemongrass until combined. Place trout in large zipper-lock plastic bag or shallow dish. Pour marinade over and refrigerate for an hour.
- In small bowl, combine peanut sauce and sriracha. Refrigerate until rainbow trout is ready to serve.
- In small saucepan, combine rice vinegar, fish sauce and sugar. Cook over medium heat until sugar is dissolved, about 5 minutes.
- Place cucumber and onion in medium bowl and pour vinegar mixture over. Stir in mint and jalapeño (if using) to taste. Refrigerate while trout cooks.
- Heat grill. Add trout flesh-side down and grill 2 minutes; turn. Cook 2 minutes or until trout is no longer opaque. Remove to serving plate.
- Drizzle spicy peanut sauce over trout and sprinkle with peanuts. Accompany with small bowl of cucumber salad.
