Sweet Soy Rainbow Trout & Coconut Rice

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.