Caribbean Trout with Coconut Risotto
plus Spicy Pepper Relish
- Fish
- Tree Nuts
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!
Ingredients
1 teaspoon
Garam Masala
1 unit
Onion
1 unit
Chicken Stock Concentrate
10 ounce
Steelhead Trout
(Contains: Fish)
1 teaspoon
Ancho Chili Powder
1 teaspoon
Smoked Paprika
¾ cup
Arborio Rice
1 unit
Red Pepper Jam
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
2 unit
Scallions
1 unit
Bell Pepper
1 unit
Chili Pepper
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the coconut risotto's creaminess, while some found the trout too fishy; the spicy pepper relish added a nice balance.
- Ease of prep: Risotto required constant attention and took longer than expected, making this recipe more challenging for some cooks.
- Suggestions: Consider adjusting risotto cooking time, as many found it cooked faster than stated; try adding more chilis to boost the relish's kick.
- Leftovers: Some felt the risotto became bland when reheated, while others enjoyed the melded flavors the next day.
- Portions: Several mentioned there was too much risotto compared to the fish; adding a vegetable side could balance the meal.
Reviews from our home cooks
Making the risotto was time consuming, but so worth it! This dish was absolutely delicious! Risotto was creamy and paired so well with the trout, the pepper relish was 🔥🔥🔥🔥 I 100% recommend making.
This is now one of my all time favorite HelloFresh recipes. The coconut rice (truly risotto) is creamy and Caribbean topping is sweet to counterbalance the spice of the fish. Please offer this more!!
This meal was really delicious! The balance of flavors; subtle sweet from coconut risotto, plus the spiciness of the seasoned trout. So far, one of our faves. Top 3 for sure.
I didn't eat much fish growing up, so am exploring seafood with Hello Fresh! While the coconut risotto was delicious from the start, this meal tasted super fishy on day one (maybe just the way trout is). The flavors had melded by the time I returned to my leftovers the next day and it was all delicious ... but if there's a way to cut down on the fishy flavor or speed up the meld so DAY ONE is as good, I'm all for it! Loooove garam masala and coconut milk!
This was good...but the timing in the directions for the risotto was way off. It wasn't clear if the time listed was before or after the coconut milk was added...by 9 minutes after adding it, the risotto was done and, based on the directions, I had not yet started the trout. The risotto stayed warm so it was all fine...but just take a look at those directions again.
I was afraid it might be too spicy, so I didn't use all the seasoning on the fish, but wish I had. I should've been more trusting 😊 The risotto and pepper relish were great!
This meal was great! We loved the fish and the risotto with the red pepper relish was delicious!
We enjoyed the red pepper glaze over the trout. I also liked the spice mixture for the trout. I am learning to read the recipe a couple times so I can organize myself and have better timing of the food.
Gives a rice & gravy feel and the relish pairs perfectly with the fish. Very good & nice to have something different for a change. I would have never stumbled across this recipe on my own to make so thank you Hello Fresh!!!
This was the first risotto we've had from y'all that didn't have cheese as a finisher and tbh, it was amazing. I did find myself wanting more coconut flavor from the risotto though. Perhaps adding in some shredded coconut as a finisher could help amplify this? Especially as a Gourmet plus dish.
