Chili Herb Crusted Rainbow Trout with Cannellini Beans, Spinach, Mushrooms, and Tomatoes
Herb rubbed rainbow trout with cilantro, cumin, and chilies served on a bed of rice and cannellini beans, spinach, mushrooms, and tomatoes stewed in spicy coconut milk.
Servings 3
Calories: 539.01kcal
Ingredients
Chili Herb Paste
- ¼ bunch of cilantro
- ½ medium onion cut into large chunks
- ¼ medium red bell pepper cut into large chunks
- 1 medium jalapeno cut into large chunks
- 2 garlic cloves
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- 1 teaspoon smoked paprika powder
- ½ teaspoon ground cumin
- ¼ teaspoon red chili pepper flakes
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon scotch bonnet pepper sauce
Rainbow Trout
- 12 ounces of rainbow trout 3 fillets
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ¼ teaspoon avocado oil
Cannellini Beans, Spinach, Mushrooms and Tomatoes
- ½ tablespoon avocado
- ½ cup shimeji mushrooms
- ½ cup cherry tomatoes halved
- 15.5 oz can of cannellini beans
- ½ cup coconut milk
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup baby spinach
For Plate Up
- 1 ½ cups cooked jasmine rice
- 3 lime wedges ½-inch thick
- 1 tablespoon cilantro chopped (optional)
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Before you start the recipe, ensure you start your rice. For rice recipes, click here. Use the white rice recipe to make the jasmine rice.
- Make the Herb Past: In a food processor, blend the cilantro, onion, red bell pepper, jalapeno, garlic, oregano, thyme, parsley, paprika, cumin, chili pepper flakes, salt, black pepper, and scotch bonnet sauce to a smooth paste.
- Prepare the Fish: On a cutting board for raw fish, place the trout skin side up, pat the fish dry with a paper towel, brush on the oil, and season with salt and pepper. Then flip the fish over, brush with oil, and season again.
- On the flesh side, add about three tablespoons of the herb paste to each fish fillet and spread it evenly to cover.
- Set the Air Fryer: Preheat the air fryer to 390 degrees Fahrenheit with the cooking timer for 4 minutes. Adjust accordingly time-wise for thicker fish.
- When the air fryer is ready, place the fish skin side down. When the fish is done, you can leave it in the air fryer to keep it warm.
- Make the Creamy Beans: Heat a medium saute pan on medium-medium heat. Add the oil once the pan is hot and wait for 1 minute. Then add the mushrooms and cook for 2 minutes, occasionally stirring.
- Add the tomatoes and cook for another 2 minutes, occasionally stirring.
- Then add the rest of the herb pepper paste to the mushroom and tomatoes and combine well; cook for another 2 minutes, occasionally stirring. Allow the content of the paste to cook down, especially the onions.
- Next, add the beans and coconut milk and simmer for 5 minutes.
- Add the spinach, combine, and lower the heat to medium and cook for 2 minutes. Allow the coconut milk to cook down and the flavors to infuse.
- Taste and season the sauce with salt if necessary.
- Serve: To plate, spoon on rice on one-half of the plate, then spoon on the beans on the other half. Place the fish herbs side up on top in the center of the dish. Serve with a wedge of lime, and sprinkle the chopped herb over the rice.
- To eat, squeeze the lime juice over the fish.
Nutrition
Calories: 539.01kcal | Carbohydrates: 62.66g | Protein: 38.65g | Fat: 15.75g | Saturated Fat: 8.54g | Cholesterol: 66.9mg | Sodium: 547.9mg | Fiber: 9.67g | Sugar: 3.36g
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