Quick and Easy Paleo Asian-Style Rainbow Trout Filet w Sesame Ginger Dressing Enoki Mushrooms & Ripe Avocado
This is the first Paleo recipe I teach to anyone who wants to know learn to cook, let alone learn to cook Paleo. Why? For starters it’s dead simple, super healthy, packed with flavour and doesn’t leave the kitchen in a mess! The problem, of course, is that you have to convince some people that fish is delicious (we all know that one person who doesn’t eat fish!)
I like to use Rainbow trout because it is an easier fish for newbies to handle, it’s leaner and more affordable that it’s bigger cousin the Salmon. It is a nutritious source of excellent, lean protein. It’s even better if you can find a supplier who carries wild-caught fish. As a matter of fact, I try to avoid farm-raised fish whenever possible. You could just as easily apply this same recipe to a piece of moist, pink Salmon filet.
Because it’s leaner and normally more thinly sliced than Salmon, you have to keep a closer eye on the cooking time of this delicate fish. Cook it too long and you’ll end up with dry, sad crumbs of fish – not tasty! So, what’s my secret to cooking this beautiful fish perfectly every time? I place it under the broiler and cook it skin-side up – no flipping! The result is a super-moist, easy-to-make delicious piece of seafood heaven with a crispy skin! I have a bit of an obsession with fish skin, to be completely honest. When it’s done right – that is, not burnt – it has the same power over me that a piece of Pork crackling does. I warn you, however, it is an acquired taste – both the fish and the skin.
Give it a go and let me know what you think in the comments below!
- 1 fillet rainbow trout preferably wild-caught
- 1 pinch kosher salt
- 1 pinch black pepper freshly cracked
- 1 tsp coconut oil organic
- 1 tbsp coconut amino
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 red chile pepper finely sliced
- 1 dash fish sauce
- 1 tbsp maple syrup organic, natural, Canadian
- 1 tsp fresh ginger grated
- 1 tsp garlic grated
- 1/2 avocado peeled, pitted and sliced into thin strips
- 1 small bunch enoki mushrooms
- 1/2 tsp sesame seeds toasted
- Preheat oven to 400° fahrenheit. Once oven is preheated, switch the setting to broil.
- Season both sides of the rainbow trout with extra virgin olive oil and a pinch of salt and pepper. Place fish filet onto a baking sheet lined with parchment paper with the skin-side up. Place the baking sheet onto the top rack of the preheated oven.
- Broil fish for 6-7 minutes (depending on your oven) or until skin is crispy (Note: this cooking time works for a filet that is approx. 1 inch thick and will take slightly longer for a thicker cut of fish).
- Meanwhile, in a bowl, combine 1 tablespoon coconut amino, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1 sliced red chile pepper (seeds removed), a dash of fish sauce (optional), 1 tablespoon maple syrup, the juice of 1/2 lime, 1 teaspoon grated ginger, & 1 teaspoon grated garlic.
- Heat 1 tsp coconut oil in a non-stick skillet. Toss in enoki mushrooms and a pinch of salt. Sautée the mushrooms for 4-5 minutes or until mushrooms have turned slightly brown. Remove skillet from heat and set aside.
- Once your fish is cooked, remove it from the oven.
- To plate your dish, begin by creating a bed of the mushrooms first. Then, place the trout over top of the bed of mushrooms. Proceed by pouring the dressing over top of the fish and mushrooms. Finally, garnish the fish with the sliced avocado and a sprinkling of sesame seeds.