Jerk-Spiced Trout with Banana Salad & Coconut Rice | Schnucks

Jerk-Spiced Trout with Banana Salad & Coconut Rice

Dinner, Seafood

Of the jerk trout recipes out there, this one is a winner. Packed full of flavor and color, give your taste buds something to talk about.

50M

4

Of the jerk trout recipes out there, this one is a winner. Packed full of flavor and color, give your taste buds something to talk about.

Ingredients

  • 1 can lite coconut milk
  • 1 tsp. sugar
  • 1 1/2 cups uncooked jasmine rice
  • 3 tbsp. butter, melted
  • 1 1/2 tbsp. Jamaican jerk seasoning blend
  • 4 (8-10 oz.) fresh boneless rainbow trout
  • 3 tbsp. lime juice
  • 2 tbsp. honey
  • 2 tbsp. chopped fresh mint
  • 4 medium under-ripe bananas, sliced
  • 1 large cucumber, thinly sliced
  • 1/2 cup chopped pecans (if desired)
  • lime wedges, to serve

Instructions

  1. In a small saucepan combine coconut milk, 1 1/4 cups water, sugar and salt and pepper to taste. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Reduce heat and simmer, covered, 18–20 minutes or until rice is tender
  2. Meanwhile, preheat oven to 450 degrees. In a small bowl combine butter and seasoning. Brush fish all over with butter mixture and place skin-side-down on a prepared sheet pan. Bake 15 minutes or until fish flakes easily with a fork.
  3. In a large bowl stir together lime juice, honey and mint. Add banana and cucumber and gently toss until coated. Sprinkle with pecans, if desired.
  4. Serve trout with cooked rice, banana cucumber salad and lime wedges.

Nutrition Facts

862 CALORIES Per Serving

FAT: 29G

SATURATED FAT: 14G

CHOLESTEROL: 161MG

SODIUM: 704MG

CARBOHYDRATES: 96G

FIBER: 4G

SUGAR: 27G

PROTEIN: 53G

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