This Air Fryer Rainbow Trout recipe pairs crispy herb-rubbed fish with a cozy cannellini bean and spinach sauté in spicy coconut sauce-perfect for a healthy dinner in under 30 minutes.
Ingredients
Chili Herb Paste
¼cupcilantro
1smallonionlarge chunks
1medium red bell pepperlarge chunks
1medium jalapenolarge chunks
3clovesgarlic
1teaspoonsmoked paprika powder
1teaspoondried oregano
1teaspoonground cumin
¼teaspoondried thyme
½teaspoonscotch bonnet pepper sauceor red chili pepper flakes
kosher salt and pepperto taste
Rainbow Trout
4filletsrainbow trout
⅛teaspoonkosher salt and black pepperto taste
1teaspoonavocado oil
Cannellini Beans, Spinach, Mushrooms and Tomatoes
1tablespoonavocado oil
1cupmushroomsshimeji or your choice
8campari tomatoesquartered
1cancannellini beans15.5 ounce
½cupcoconut milk
¼teaspoonkosher salt and black pepper
1cupbaby spinach
Instructions
Make the Chili Herb Paste: In a food processor or blender, combine cilantro, onion, red bell pepper, jalapeño, garlic, smoked paprika, oregano, cumin, thyme, and scotch bonnet pepper sauce (or red chili flakes). Blend until a thick paste forms, scraping down the sides as needed. Season with kosher salt and pepper to taste. Set aside. 2 tablespoons of the paste for the cannellini beans.
Prep and Air Fry the Rainbow Trout: Pat trout fillets dry and season with salt and pepper. Rub a thin layer of the chili herb paste on the flesh side of each trout fillet. Lightly brush the air fryer basket or tray with avocado oil. Place the fillets skin-side down in the air fryer basket (work in batches if needed). Air fry at 375 °F for 10-12 minutes, or until the fish flakes easily with a fork and is slightly crisp around the edges.
Cook the Vegetables and Beans: While the fish is cooking, heat 1 tablespoon avocado oil in a large skillet over medium heat. Add the chili herb paste and fry for 2 minutes. Then, add mushrooms and cook for about 3-4 minutes, until slightly browned. Stir in quartered Campari tomatoes and sauté for another 2 minutes until they begin to soften. Add cannellini beans and coconut milk. Season with salt and pepper. Simmer gently for 3-4 minutes to warm through and allow flavors to combine. Stir in baby spinach and cook just until wilted.
Assemble and Serve: Spoon the warm bean and veggie mixture onto each plate. Top with a crispy air-fried trout fillet and finish with an extra dollop of chili herb paste if desired.
