
Crispy rainbow trout glazed in sweet soy is nestled into coconut rice and served beside crisp-tender garlic butter green beans. This 25-minute dish delivers tropical flavors that transform your weeknight into an elegant escape.
6 ounce
Green Beans
¼ cup
Shredded Coconut
(Contains: Tree Nuts)
¾ cup
Jasmine Rice
2 clove
Garlic
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
10 ounce
Rainbow Trout
(Contains: Fish)
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim green beans if necessary. Quarter lime. Peel and mince or grate garlic.

Thoroughly shake coconut milk in container before opening.
In a small pot, combine rice, coconut milk, ⅔ cup water (1 cup for 4 servings), a pinch of sugar (we used ¼ tsp; ½ tsp for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. TIP: If rice seems dry, add another 2 TBSP water and continue cooking, covered, until water has absorbed and rice is tender.
Keep covered off heat until ready to serve.

While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 10-12 minutes. (You’ll finish the green beans in Step 6.)

Meanwhile, heat a large dry, preferably nonstick, pan over medium heat. Add shredded coconut; cook, stirring occasionally, until lightly browned, 1-2 minutes.
Turn off heat; transfer to a small bowl. Wipe out pan.

Pat trout* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in pan used for coconut over medium-high heat. Add trout, skin sides down, and cook until skin is crisp, 3-4 minutes. Flip and cook until cooked through, 1-2 minutes more.
Transfer to a plate; squeeze juice from one lime wedge (two wedges for 4 servings) over top.

While trout cooks, in a large microwave-safe bowl, combine garlic and 2 TBSP butter (4 TBSP for 4 servings). Microwave until butter has softened, 15-30 seconds; stir to combine.
Once green beans are done, transfer to bowl with garlic butter; toss to coat.

Fluff rice with a fork.
Divide rice, trout, and garlic butter green beans between plates. Top rice with toasted coconut. Drizzle trout with as much sweet soy glaze as you like and serve with remaining lime wedges on the side.