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The trout itself is such a delicate fish with a great flavour, it doesn’t need too many ingredients or special technique to enhance it. So, just cook it in a large skillet on the stove top with olive oil and butter, garlic, butter, lemon juice, white wine, fresh parsley.

Active Time: 10 mins | Total Time: 20mins | Serves: 4

Ingredients

  • 4 180g trout or salmon portions with skin on the bottom
  • 2 tablespoons olive oil more, if needed
  • 1 tablespoon Italian seasoning (dried thyme, oregano, parsley, combined together)
  • 1/4 teaspoon salt to taste
  • 4 garlic cloves diced
  • 3 tablespoons lemon juice freshly squeezed
  • 2 tablespoons white wine
  • 2 tablespoons butter softened
  • 2 tablespoons parsley chopped

Short Instructions:

Step 1
In a medium bowl, toss the fish with 1 tablespoon of the lime juice. Cover and refrigerate for 1 hour. Drain and pat dry.

Step 2
In a large pot, heat the oil until shimmering. Add the fish in a single layer and brown on one side only over moderately high heat, about 1 1/2 minutes. Transfer to a plate.

Step 3
Add the onion, chiles, garlic and the 1/4 cup chopped cilantro to the pot and cook, stirring, until the onion is translucent, about 1 minute. Stir in the tomato paste, coating the vegetables. Add the clam juice and scrape up any browned bits on the bottom of the pot. Bring to a boil, then reduce the heat to moderate and simmer for 4 minutes. Pour in the coconut milk and simmer until thickened slightly, about 3 minutes.

Step 4
Whisk the cashew butter with 2 tablespoons of hot water, then stir it into the stew. Add the remaining 2 tablespoons of lime juice and season with salt. Transfer the stew to bowls, garnish with cilantro and serve.

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