Coconut-Crusted Trout Rice Bowls

Name: Coconut-Crusted Trout Rice Bowls with Mango Salsa, Cilantro Rice & Lime Crema
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: 4 ounce Mango; 2 unit Tomatoes; 1 unit Jalapeño; ¼ ounce Cilantro; 3 tablespoon Sour Cream; 10 ounce Steelhead Trout; ¼ cup Shredded Coconut; ¼ cup Panko Breadcrumbs; ¾ cup Jasmine Rice; 1 unit Lime; Salt; Pepper; Olive Oil; Cooking Oil

with Mango Salsa, Cilantro Rice & Lime Crema

Recipe Development TeamUpdated on July 18, 2025

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Shredded coconut and panko form a crispy crust in the oven that gives this salmon the texture of being fried, without all the oil. While baking the salmon, you'll whip up a spicy mango salsa with tomatoes and jalapeño. Serve the salmon over fluffy cilantro-lime rice, top with the salsa, and drizzle with lime crema for a tropical-inspired plate that's ready to wow in just 35 minutes.

Tags:

Easy Prep

Allergens:

Milk

•Fish

•Tree Nuts

•Wheat

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Mango

2 unit

Tomatoes

1 unit

Jalapeño

¼ ounce

Cilantro

3 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Steelhead Trout

(Contains: Fish)

¼ cup

Shredded Coconut

(Contains: Tree Nuts)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

¾ cup

Jasmine Rice

1 unit

Lime

Not included in your delivery

Salt

Pepper

Olive Oil

Cooking Oil

Nutrition Values

/ per serving

Calories980 kcal

Fat53 g

Saturated Fat21 g

Carbohydrate89 g

Sugar14 g

Dietary Fiber3 g

Protein33 g

Cholesterol95 mg

Sodium150 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.

Utensils

•Zester

•Small pot

•Small Bowl

•Medium Bowl

•Paper Towel

•Baking Sheet

Instructions

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice tomatoes into ½-inch pieces. Finely dice jalapeño, removing ribs and seeds for less heat. Finely chop cilantro. Zest and quarter lime.

• In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a small bowl, combine mango and its juice, tomatoes, jalapeño, half the cilantro, juice from half the lime, and salt.

• In a second small bowl, combine half the lime zest, half the sour cream, 1 TBSP water (2 TBSP for 4 servings), juice from remaining lime, and salt.

• In a medium bowl, combine panko, shredded coconut, 1 TBSP olive oil (2 TBSP for 4 servings), and a pinch of salt. • Pat salmon* dry with paper towels and season all over with salt and pepper. Place, skin sides down, on a lightly oiled baking sheet. Top salmon with remaining sour cream; spread to coat evenly. Mound tops with panko mixture, pressing to adhere. • Roast on top rack until salmon is opaque and cooked through, 8-10 minutes.

• Fluff rice with a fork; stir in remaining cilantro and remaining lime zest. • Divide rice, salmon, and mango salsa (draining first) between bowls. Drizzle with lime crema and serve.

Fish is fully cooked when internal temperature reaches 145°.