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!