Blackened Rainbow Trout Recipe

Instructions

1. 1

   Prepare the Jasmine Rice

   Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine 1 cup of jasmine rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2. 2

   Make the Mango Pico de Gallo

   Dice the mango, red onion, and finely chop the cilantro. In a bowl, combine the mango, red onion, cilantro, and the juice of one lime. Mix well and season with salt to taste. Set aside.

3. 3

   Prepare the Asparagus

   Trim the ends of the asparagus and blanch in boiling water for about 3 minutes. Drain and shock in ice water to stop the cooking. Drain again and set aside.

4. 4

   Blacken the Trout

   Pat the rainbow trout fillets dry with paper towels. Season both sides generously with blackening seasoning. In a large skillet, melt 1/2 cup of butter over medium-high heat. Add the fillets and cook for 3-4 minutes per side until blackened and cooked through. Add minced garlic during the last minute of cooking.

5. 5

   Sauté the Asparagus

   In the same skillet, add the remaining 1/2 cup of butter and the blanched asparagus. Sauté for about 2-3 minutes until heated through. Season with salt and pepper to taste.

6. 6

   Serve

   On a plate, serve a portion of jasmine rice, top with blackened trout, and arrange sautéed asparagus on the side. Spoon mango pico de gallo over the trout and serve immediately.