Sautéed Fillets of Trout with Ginger, Basil and Coconut Sauce

Crispy trout fillets served with a fragrant reduction of coconut milk, ginger, lime zest, and fresh basil leaves.

Dinner Quick Seafood Gluten Free Trout Coconut Milk

Estimated Nutrition

Calories

1152.4

kcal / serving

1152.4 kcal total

Carbs

14.2g

per serving

14.2 g total

Fat

98.4g

per serving

98.4 g total

Protein

32.8g

per serving

32.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Fruits

0.5

piece

Lime

zest only

Liquids

125

White Wine

200

Coconut Milk

NutsSeeds

4.5

tbsp

Basil

fresh leaves, torn

OilsFats

tbsp

Olive Oil

Seafood

piece

Trout

fillet, trimmed and de-boned

Vegetables

0.5

piece

Onion

finely chopped

Ginger

fresh root, peeled and grated

Method

Heat 55g of butter in a frying pan over medium heat.

Fry the onion, ginger, and lime zest for 5 minutes until soft.

Pour in 125ml of wine and boil until reduced by half.

Add 200ml of coconut milk and simmer for 6 minutes.

Stir in the torn basil leaves.

Heat 1 tbsp of olive oil in a separate pan over medium heat.

Fry the trout for 3 minutes per side until the skin is crisp.

Place a ladle of sauce on a plate and top with the fish.