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Ingredients
- 8 (6 ounce) fillets boneless, skinless rainbow trout
- 1 tablespoon and 1 teaspoon soy sauce
- salt and pepper to taste
- 2 teaspoons white sugar
- 2 teaspoons extra virgin coconut oil
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 8 green onions, chopped
Total Time:
27 min Prep:
20 min
Cook:
7 min
Yield: 8 Level: easy
Yield: 8 Level: easy
Directions
- Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
- Heat extra virgin coconut oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.
