With Seared Shallots and Peppers over Tri-Color Quinoa

Serves 4

Ingredients:

4 fresh trout filets, with skin on. About 1.25 to 1.5 lbs
4 T each finely chopped fresh basil, and fresh mint leaves
1 13.5 oz. can full fat coconut milk. (Lite can be used but it won’t work as well.)
¾ t high quality curry powder. I used Penzeys brand
Juice of ½ a lemon, or about 2 t
¾ orange pepper cut into thin strips
½ small shallot cut into thin slices
2 T grape seed oil, or other light, high-heat oil
3 T salted butter
Appx 2 t kosher salt and 1 t black cracked pepper
1 ½ C cooked tri-color quinoa

Method:

• Prep the trout by cutting through the middle of the skin holding the two opposing filets together, if connected. Pat dry. Season with salt and pepper. Set aside.
• Empty the coconut milk into a mixing bowl. Whisk to incorporate the fat and milk together if it has separated. Microwave for about 30 seconds to warm. Add about 2 T of the chopped basil, 2 T of the chopped mint leaves, the lemon juice, the curry powder, and a generous ½ t of salt and about ¼ t black pepper. Whisk well. Stir and set aside.
• In a large metal sauté pan, heat the oil to shimmering. Add the shallots and orange pepper and then lower heat to medium high. Stir until shallots are wilted and barely begin to brown. Remove and set aside. While pan is hot add the butter. When melted add the trout, skin side down to sear. Starting with the skin side down will make it easier to flip the fish. When you see a slight bit of opacity on the outside edges of the flesh of the fish, after about 2 minutes, gently flip the fish over with a long and wide spatula so that each filet stays intact. Lower heat to medium high, and add all but about ¼ C of the coconut milk mixture. (That’s just how it worked out! I didn’t need more…If you are adding additional filets and cooking for 6, you can use all of the herb-curry-milk mixture.) Let the fish poach in the liquid for about 4 minutes.
• To serve place a bit of the quinoa on the plate. I recommend a bit of a bowl-type plate like a bistro plate, because the sauce is thin and you don’t want it running away from the food. You want it floating there under the fish. Now place a filet on top of the quinoa, and then top with a serving of the peppers and shallots, dividing what you cooked evenly on all plates. Ladle the sauce that is in the pan over the fish letting it puddle at the bottom. Then garnish with the rest of the chopped mint and basil. — Serve with a Pouilly-Fuissé, or dry Rosé.