Caribbean Trout with Coconut Risotto
plus Spicy Pepper Relish
Tonight’s meal from our chefs is fish-ionary... we’ll wait for your uproarious laughter to subside! For the trout, you’ll make your own special seasoning blend of smoked paprika, ancho chili powder, and garam masala and cook the fillets until flaky. They’ll land on a bed of creamy risotto made luscious with coconut milk, then get topped with a homemade spicy bell pepper relish. This flavorful Caribbean-inspired meal will have you trouting from the rooftops!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Chicken Stock Concentrate
2 unit
Scallions
1 unit
Bell Pepper
1 unit
Chili Pepper
1 unit
Lime
1 teaspoon
Smoked Paprika
1 teaspoon
Ancho Chili Powder
1 teaspoon
Garam Masala
¾ cup
Arborio Rice
5.07 ounce
Coconut Milk
(Contains Tree Nuts)
10 ounce
Steelhead Trout
(Contains Fish)
1 unit
Red Pepper Jam
1 unit
Yellow Onion
Not included in your delivery
1 tablespoon
Cooking Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• In a medium pot, combine 3 cups water (6 cups for 4 servings) and stock concentrate. Bring to a boil, then reduce heat to a low simmer. Wash and dry produce. • Halve, peel, and dice half the onion (whole onion for 4). Core, deseed, and dice bell pepper into ½-inch pieces. Thinly slice scallion, separating whites from greens. Mince chili. Zest and quarter lime. • In a small bowl, combine paprika, chili powder, and half the garam masala (all for 4).
• Heat a drizzle of oil in a large pan over medium heat. Add diced onion. Cook, stirring, until softened, 1-2 minutes. • Add rice; stir until translucent, 1-2 minutes. Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has absorbed. • When all the stock has been used, add coconut milk. Cook, stirring constantly, until rice is al dente and mixture is creamy, 25-30 minutes. (You’ll start the fish after 15 minutes.)
• Meanwhile, pat trout* dry with paper towels; season all over with salt and pepper. Season flesh sides with spice mix (it's OK if not all the spice sticks). • Once risotto has cooked 15 minutes, heat a drizzle of oil in a second large, preferably nonstick, pan over medium heat. Add trout, skin sides down. Cook until skin is crispy, 5-6 minutes. (TIP: Lower heat if skin begins to brown too quickly.) Flip and cook until opaque and cooked through, 4-6 minutes more. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in pan used for trout over medium-high heat. Add bell pepper, scallion whites, and a pinch of chili to taste; cook, stirring, until slightly softened, 6-8 minutes. • Stir in jam, ¼ tsp sugar, and ¼ cup water (½ tsp sugar and 1⁄3 cup water for 4 servings). Simmer until thickened, 3-4 minutes. • Turn off heat and season with a pinch of salt.
• Once risotto is done, turn off heat and stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), ½ tsp salt (1 tsp for 4), and a squeeze of lime juice. Taste and season with salt and pepper.
• Divide risotto between bowls. Top with trout. Spoon pepper relish over trout. Sprinkle with scallion greens. Serve with remaining lime wedges on the side.
