Caribbean Trout with Creamy Coconut Risotto and Spicy Pepper Relish

This Caribbean-inspired dish brings together flaky steelhead trout, creamy coconut risotto and a vibrant spicy bell pepper relish. The trout is seasoned with a homemade blend of smoked paprika, ancho chili powder and garam masala, then pan-seared to perfection. The risotto gets its luscious texture from coconut milk, while the relish adds a bright, tangy kick.

Perfect for a weeknight dinner that feels special, this recipe is packed with flavor and comes together in under an hour. Serve it up and enjoy a taste of the islands right at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine smoked paprika, ancho chili powder and garam masala. Season trout fillets with salt and pepper, then rub the spice mixture all over. Set aside.
2. In a medium saucepan, heat a drizzle of oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add Arborio rice and stir for 1 minute until translucent.
3. Stir in chicken stock concentrate and half the coconut milk. Cook, stirring frequently, until liquid is mostly absorbed. Gradually add remaining coconut milk and about 1 cup water, 1/2 cup at a time, stirring until rice is creamy and tender, about 20 minutes. Season with salt and pepper.
4. While risotto cooks, prepare the relish: In a small bowl, combine diced bell pepper, minced chili pepper, red pepper jam and a squeeze of lime juice. Stir to combine. Set aside.
5. Heat a nonstick skillet over medium-high heat with a drizzle of oil. Cook trout fillets skin-side down (if skin-on) until skin is crispy, about 4 minutes. Flip and cook until fish is flaky and cooked through, about 3 minutes more.
6. To serve, spoon coconut risotto onto plates. Top with trout fillets and a generous spoonful of spicy pepper relish. Garnish with sliced scallions and lime wedges.
7. Enjoy immediately.

Recipe Tips

FAQ

Can I use another type of fish?

Yes, salmon or cod would work well as substitutes.

Is the risotto gluten-free?

Yes, Arborio rice is naturally gluten-free, but check your stock concentrate for gluten.

Can I make the relish ahead?

Absolutely! The relish can be made up to a day in advance and stored in the fridge.