|10 min||45 min||2|
|2 1/2 tsp||Coconut sugar|
|1 cup||Wild rice, dry|
|1 can(s) (15oz)||Coconut milk|
|2 fillet (10oz)||Trout|
|1 tbsp||Vegetable oil (drizzle)|
|1 whole lime(s)||Lime juice (fresh)|
|1/2 cup diced||Pineapple (with juices)|
|1/2 avocado(s)||Avocado (diced)|
|2 tbsp||Cilantro (coriander)|
|1 green onion (stem)||Green onion, scallion, ramp (diced)|
|1 tsp||Onion powder (cajun seasoning)|
|1 tsp||Cayenne pepper (cajun seasoning)|
|1 1/2 tsp, ground||Thyme, dried (cajun seasoning)|
|1 dash||Red pepper flakes (cajun seasoning)|
|2 tsp||Celtic sea salt (cajun seasoning)|
|1 tsp||Black pepper (cajun seasoning)|
|2 tsp||Garlic powder (cajun seasoning)|
|1 tbsp||Paprika, smoked (cajun seasoning)|
|1 1/4 tsp||Oregano, dried (cajun seasoning)|
Rice will take about 45 minutes, so best to prep this first.
Take 1 cup dry wild rice to 2 cups liquid. Cook according to package: (boil milk, add rice, cover, simmer 45 min)
**1 can coconut milk will yield just under 2 cups of liquid, add water to coconut milk to make 2 full cups of liquid.
Preheat oven 425.
Dry fish fillet with paper towel, drizzle oil on it.
Rub the season and sugar into the filet and place on baking sheet lined with parchment paper, set aside.
While the oven is heating prep salsa:
Add pineapple, avocado, cilantro, green onion, half of a juiced lemon, salt and pepper. Mix thoroughly. Set aside.
When oven is ready place in for 10 minutes until fish flakes easy with a fork. Remove, let stand to cool.