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Categories:
peanuts fresh ginger garlic black pepper vegetable oil lime juice salt fresh serrano chile trout pineapple fish sauce
Viewed: 65 - Published at: 8 years agoIngredients
- 1 large bunch fresh cilantro including stems
- 1/3 cup unsalted dry-roasted peanuts
- 1 teaspoon finely chopped peeled fresh ginger
- 1 garlic clove
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 2 tablespoons fresh lime juice
- 1 1/4 teaspoons salt
- 1 teaspoon finely chopped fresh serrano chile, including seeds
- 4 trout fillets with skin (1 to 1 1/4 lb total), pin bones removed
- 3 cups chopped peeled fresh pineapple (preferably labeled "extra sweet")
- 2 teaspoons Asian fish sauce
Method
- Preheat broiler, then oil rack of a broiler pan.
- Chop enough cilantro stems to measure 1/2 cup, then transfer to a food processor along with peanuts, ginger, garlic, pepper, 2 tablespoons oil, 1 tablespoon lime juice, 1 teaspoon salt, and 1/2 teaspoon chile. Process until finely chopped, about 30 seconds, then transfer to a bowl. Do not clean processor.
- Pat fillets dry and arrange, flesh sides up, tightly on rack of broiler pan (fillets should just touch). Spread peanut mixture evenly over tops of fillets.
- Broil fish 3 to 4 inches from heat until lightly browned and just cooked through, about 4 minutes.
- While fish broils, chop enough cilantro leaves to measure 1 cup, then pulse in processor along with pineapple, fish sauce, remaining tablespoon each of oil and lime juice, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon chile until combined.
