Caribbean Trout with Coconut Risotto

🥘 Ingredients

• ancho chili powder
  1 tsp
• arborio rice
  1.5 c
• bell pepper
  2 unit
• black pepper
  1 tsp
• butter
  1 tbsp
• chicken stock concentrate
  2 unit
• chili pepper
  2 unit
• coconut milk
  2 unit
• garam masala
  1 tsp
• lime
  1 unit
• oil
• onion
  1 unit
• paper towels
• red pepper jam
  2 unit
• salt
  1 tsp
• scallions
  2 unit
• smoked paprika
  2 tsp
• steelhead trout
  20 oz
• sugar
  ¼ teaspoon
• water
  3 c, ¼ cup

🍳 Cookware

• medium pot
• small bowl
• large pan
• large pan

1. 

   1

   In a medium pot , combine water (6 cups for 4 servings) and chicken stock concentrate . Bring to a boil, then reduce heat to a low simmer. Wash and dry produce. Halve, peel, and dice half the onion (whole onion for 4). Core, deseed, and dice bell pepper into ½-inch pieces. Thinly slice scallions , separating whites from greens. Mince chili pepper . Zest and quarter lime . In a small bowl , combine smoked paprika , ancho chili powder , and half the garam masala (all for 4).

   water: 3 c, chicken stock concentrate: 2 unit, onion: 1 unit, bell pepper: 2 unit, scallions: 2 unit, chili pepper: 2 unit, lime: 1 unit, smoked paprika: 2 tsp, ancho chili powder: 1 tsp, garam masala: 1 tsp
2. 

   2

   Heat a drizzle of oil in a large pan over medium heat. Add diced onion. Cook, stirring, until softened, ⏱️ 1-2 minutes . Add arborio rice ; stir until translucent, ⏱️ 1-2 minutes . Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has absorbed. When all the stock has been used, add coconut milk . Cook, stirring constantly, until rice is al dente and mixture is creamy, ⏱️ 25-30 minutes . (You'll start the fish after ⏱️ 15 minutes .)

   oil, arborio rice: 1.5 c, coconut milk: 2 unit
3. 

   3

   Meanwhile, pat steelhead trout dry with paper towels ; season all over with salt and black pepper . Season flesh sides with spice mix (it's OK if not all the spice sticks). Once risotto has cooked ⏱️ 15 minutes , heat a drizzle of oil in a second large pan , preferably nonstick, over medium heat. Add trout, skin sides down. Cook until skin is crispy, ⏱️ 5-6 minutes . (TIP: Lower heat if skin begins to brown too quickly.) Flip and cook until opaque and cooked through, ⏱️ 4-6 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

   steelhead trout: 20 oz, paper towels, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Heat a drizzle of oil in pan used for trout over medium-high heat. Add bell pepper, scallion whites, and a pinch of chili to taste; cook, stirring, until slightly softened, ⏱️ 6-8 minutes . Stir in red pepper jam , sugar , and water (½ tsp sugar and 1⁄3 cup water for 4 servings). Simmer until thickened, ⏱️ 3-4 minutes . Turn off heat and season with a pinch of salt.

   red pepper jam: 2 unit, sugar: ¼ teaspoon, water: ¼ cup
5. 

   5

   Once risotto is done, turn off heat and stir in lime zest, butter (2 TBSP for 4 servings), ½ tsp salt (1 tsp for 4), and a squeeze of lime juice. Taste and season with salt and pepper.

   butter: 1 tbsp
6. 

   6

   Divide risotto between bowls. Top with trout. Spoon pepper relish over trout. Sprinkle with scallion greens. Serve with remaining lime wedges on the side.