|20 min||10 min||2|
|1/2 tsp||Black pepper|
|1/2 tsp||Sea salt|
|2 tbsp||Extra virgin olive oil|
|1 clove(s)||Garlic (minced)|
|1 fruit||Lime (zested and juiced)|
|2 tsp||Sesame oil|
|2 fillet (160 gm)||Trout, rainbow|
|1 tbsp||Soy sauce, low sodium (or use gluten-free soy sauce)|
|12 head||Baby bok choy (chopped roughly)|
|2 green onion (stem)||Green onion, scallion, ramp (sliced)|
1. Combine lime zest, lime juice, 1 tbsp olive oil, sea salt, pepper and minced garlic in a mixing bowl. Add rainbow trout fillets and use your hands to coat.
2. Fill a pot with water and bring to a boil. Place the bok choy in a steaming basket and place over the pot. Let steam for 6 to 7 minutes. Remove and toss in tamari and sesame oil. Season with sea salt.
3. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Cook fillets for 3 or 4 minutes aside or until golden brown.
4. Serve fish over steamed bok choy. Drizzle with a lime wedge.
To make gluten-free - use a gluten-free soy sauce like Tamari
To make into a complete meal - add an additional side of steamed or roasted vegetables, like zucchini and baby carrots