Coconut Trout with Asparagus and Jicama-Blueberry Salad

The Shopping List:

(Not Pictured: Honey, Vegetable oil Salt and Pepper)

Coconut Trout:

1 fillet fresh trout - deboned
1/2 cup Coconut Flour
1/4 cup Unsweetened Shredded Coconut
1 egg
1/3 cup milk
2 tbsp vegetable oil

Asparagus:

1 serving of asparagus
1 tbsp olive oil

Jicama Salad:

1 lemon
1 medium jicama
1 cup fresh blueberries
2 tsp honey
1-2 tbsp olive oil

Prep:

Trout:

Dredging setup

Add Salt and Pepper to the flour in a shallow dish or bowl ( I used dinner plates because mine have a bit of a rim.

Beat equal parts egg and milk together in a separate bowl.  Add a pinch of salt (Season everything!)

The Dredging Setup

Have a rack ready to rest the fish on before cooking.

Season the fish

Flour first

Both sides

Shake off excess flour

into the wet

Both sides

shake off excess egg

Back into the flour

both sides

back into the egg, but only the top side

place on the rack egg side up

sprinkle with shredded coconut to coat

gently press the coconut into the fish

Asparagus:

Let the fish rest on the rack for 15 to 20 min so the breading will stick.  In the mean time, prep the asparagus:

Chop off the woody ends

place in a pan (that you have a lid for) with enough water to just cover the bottom of the pan

Jicama Salad:

Note: after making the salad, I realize that I cut the jicama incorrectly.  You should aim to dice it into cubes approximately the size of your blueberries otherwise the blueberries fall through the jicama

Peel and DICE the Jicama

Add the zest and juice of one lemon

Add blueberries and olive oil

add honey, salt and pepper to taste

Set the salad aside and return to the fish.

Cooking:

Trout:

Preheat the oven to 325ºF

Then in a heavy, oven-proof frying pan, heat up the vegetable oil on medium high.

Place the fish in the pan starting at the edge of the pan closest to you and laying it down gently away from yourself

Flip when the fish is brown (about 3-4 minutes) Keep an eye on it

Flip fish one more time when it starts to get brown about 2-3 minutes.

Place into the oven for another 2-5 minutes depending on how thick the fish is.

Asparagus:
Crank the Asparagus on high with the lid on until it is at a full boil.
Then uncover and boil all the water off.
When the asparagus is dry, it will smell a little nutty, toss in olive oil
Season with salt.
Remove from heat.

Plate, Serve and Enjoy!