Caribbean Trout with Coconut Risotto
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Caribbean Trout with Coconut Risotto

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!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes


serving amount

1 unit

Chicken Stock Concentrate

2 unit


1 unit

Bell Pepper

1 unit

Chili Pepper

1 unit


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


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1030 kcal
Fat58 g
Saturated Fat23 g
Carbohydrate98 g
Sugar18 g
Dietary Fiber3 g
Protein33 g
Cholesterol100 mg
Sodium620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Small Bowl
Large Pan
Paper Towel


Simmer Stock & Prep

• 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).

Start Risotto

• 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.)

Cook Fish

• 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.

Make Relish

• 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.

Finish Risotto

• 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.