Baked Sweet Chili Rainbow Trout

Baked Sweet Chili Rainbow Trout

Yield: 4 Servings

Ingredients:

For the roasted vegetables:

1. 1 stalk lemongrass
2. 1 cup sweet chili sauce
3. ¼ cup dark brown sugar
4. 1 tablespoon finely grated ginger
5. 2 tablespoons rice wine vinegar
6. 8 kaffir lime leaves
7. 4 5-oz. Trout Filets, fresh or thawed
8. Microgreens for garnish
9. Steamed cilantro rice, to serve

Directions:

1. Pre-heat oven to 400° Fahrenheit.
2. Trim the top and base off the lemongrass stalk and remove the first few outer layers. To bruise the lemongrass, lay it on a cutting board and lightly crush it with a meat mallet or the side of a wide knife.
3. In a medium-sized saucepan over high heat add the sweet chili sauce, sugar, ginger, lemongrass, vinegar and kaffir lime leaves.
4. Bring to a boil and cook for 2 minutes until the mixture reaches the consistency of syrup.
5. Pat the rainbow trout fillets dry with a paper towel. Place the trout on a large tray lined with parchment paper.
6. Pour the sweet chili glaze over the trout. Cook for 10-12 minute or until cooked through.
7. Top with micro greens and serve with steamed cilantro rice on the side.