Sweet Soy Glazed Rainbow Trout with Coconut Rice and Garlic Butter Green Beans

This sweet soy glazed rainbow trout is the perfect weeknight dinner that feels like a special occasion. The fish gets beautifully crispy skin and a glossy, savory-sweet finish, served over creamy coconut rice with garlic butter green beans on the side.

Ready in just 25 minutes, this dish brings together tropical flavors like coconut and lime with the umami richness of sweet soy glaze. It’s a balanced, satisfying meal that’s sure to become a favorite.

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Ingredients

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim green beans if necessary. Quarter lime. Peel and mince or grate garlic.
2. Thoroughly shake coconut milk in container before opening. In a small pot, combine rice, coconut milk, ⅔ cup water, a pinch of sugar and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. If rice seems dry, add another 2 tablespoons water and continue cooking, covered, until water has absorbed and rice is tender. Keep covered off heat until ready to serve.
3. While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 10-12 minutes. (You’ll finish the green beans in step 6.)
4. Meanwhile, heat a large dry nonstick pan over medium heat. Add shredded coconut; cook, stirring occasionally, until lightly browned, 1-2 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
5. Pat trout dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add trout, skin side down and cook until skin is crisp, 3-4 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate; squeeze juice from one lime wedge over top.
6. While trout cooks, in a large microwave-safe bowl, combine garlic and 2 tablespoons butter. Microwave until butter has softened, 15-30 seconds; stir to combine. Once green beans are done, transfer to bowl with garlic butter; toss to coat.
7. Fluff rice with a fork. Divide rice, trout and garlic butter green beans between plates. Top rice with toasted coconut. Drizzle trout with as much sweet soy glaze as you like and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute rainbow trout with salmon or another firm white fish. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Absolutely. Replace the butter with a plant-based alternative or olive oil for the green beans.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.