Thai Sate Rainbow Trout

  • ½ of a sweet onion, peeled and quartered
  • 1 tablespoon ginger, peeled and sliced
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons soy sauce
  • ¼ tablespoon ground cumin
  • ¼ tablespoon ground turmeric
  • 1/8 teaspoon red pepper flakes
  • 3 tablespoons canola oil
  • 1 tablespoon cilantro, chopped
  • 3 (6 oz.) Riverence Rainbow Trout Natural Fillets
  • ¼ cup plus 2 tablespoons reserved marinade
  • 1/4 cup (6 oz.) chunky peanut butter
  • 1/4 cup (7 oz.) unsweetened coconut milk
  • 1.5 tablespoons granulated sugar
  • chicken stock as needed
  • 4 cups prepared jasmine rice
  • 1 1/2 cups steamed fresh vegetables, optional
  1. In the bowl of a food processor, puree onions, ginger and garlic. Add lemon, soy sauce, spices (except cilantro) and puree again until smooth.
  2. With the motor running, add oil in a slow, steady stream to emulsify.
  3. Remove marinade from processor, stir in cilantro and set aside ¼ cup plus 2 tablespoons of the marinade.
  4. Pour remaining, unreserved marinade over trout fillets in a bowl and toss gently to coat completely. Cover and refrigerate 45-50 minutes to marinate.
  5. On a very hot, well-oiled grill, place marinated trout fillet flesh-side down and cook 2-3 minutes, rotating to create crosshatch marks. Turn fillets and finish cooking 2 minutes or until cooked through. (Trout fillets may also be broiled 4-5 minutes until golden brown and firm.)
  6. In a heavy saucepan combine peanut butter, coconut milk and sugar. Bring to a low boil, reduce heat and simmer 2-3 minutes. Add chicken broth as needed to thin sauce to desired consistency.
  7. Serve rainbow trout fillets alongside cooked jasmine rice and steamed vegetables. Top with desired amount of peanut sauce.

Leave a Reply

Related Recipes

Stay Informed

Sign up for our newsletter to get the latest news.

We respect your privacy and do not tolerate spam. We will never sell, rent, lease or give away your information (name, address, email, etc.) to any third party.