Coconut-Crusted Trout

Fish Preparation Start by preparing the trout fillets. In a shallow dish, mix the flour, salt, and pepper. Dredge the trout fillets in the flour mixture, shaking off any excess.

Coconut Crust Next, prepare the coconut crust. In a bowl, combine the shredded coconut, bread crumbs, garlic powder, and paprika. In a separate bowl, whisk together the eggs and coconut milk.

Coconut Crust Dip each trout fillet in the egg mixture, then coat with the coconut crumb mixture, pressing gently to adhere. Place the coated fillets on a baking sheet.

Cooking the Trout Heat the vegetable oil in a large skillet over medium heat. Cook the trout fillets for 3-4 minutes on each side, until the crust is golden and the fish is cooked through.

Coconut Sauce While the trout is cooking, prepare the coconut sauce. In a small saucepan, combine the coconut milk, lime juice, honey, grated ginger, and red pepper flakes. Heat over low heat, stirring until heated through.

Serving Serve the coconut-crusted trout with the coconut sauce, lemon wedges, fresh cilantro, and a side of cooked rice or quinoa. Enjoy!