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

This sweet soy glazed rainbow trout is a quick and elegant weeknight dinner that brings tropical flavors to your table. The crispy-skinned fish is perfectly complemented by creamy coconut rice and crisp-tender garlic butter green beans, all topped with toasted coconut for a delightful crunch.

Ready in just 25 minutes, this dish is perfect for busy evenings when you want something special without spending hours in the kitchen. The combination of savory sweet soy glaze, rich coconut milk and fresh lime creates a harmonious balance that will impress family and guests alike.

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Ingredients

6 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView 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 (about ¼ tsp) 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 is 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 other firm white fish like cod, halibut or salmon. Adjust cooking time as needed based on thickness.

Can I make this dish dairy-free?

Absolutely! Replace the butter with a dairy-free alternative like vegan butter or olive oil for the green beans. The rest of the dish is naturally dairy-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven to avoid overcooking the fish.