2 large Sweet onions, peeled and quartered. 1/4 cup Ginger, peeled and sliced. 6 cloves Garlic. 1/2 cup Lemon juice. 1/2 cup Soy sauce. 1 Tbsp. Ground cumin. 1 Tbsp. Ground turmeric. 1/4 tsp. Red pepper flakes. 3/4 cup Canola oil. 1/4 cup Cilantro, chopped. 12 8-oz. fillets Clear Springs® Clear-Cuts® Natural Trout Fillets. 3 cups Peanut Sauce (recipe below). 3 qt. Prepared jasmine rice. 1-1/2 qt. Steamed fresh vegetables, optional.
1. Using a food processor, puree onions, ginger and garlic. Add lemon, soy, and spices (except cilantro) and puree again until smooth. 2. With the motor running, add oil in a slow, steady stream to emulsify. 3. Remove marinade from processor, stir in cilantro and set aside 1-1/2 cups marinade for use later, as directed. 4. Pour remaining, unreserved marinade over Clear Springs® Clear-Cuts® Natural Trout Fillets in a bowl and toss gently to coat completely. Cover and refrigerate 45-50 minutes to marinate. 5. To Cook Each Fillet: On a very hot, well-oiled grill, place marinated trout fillets flesh-side-down and cook 2-3 minutes, rotating to create crosshatch marks. Turn fillets and finish cooking 2 minutes or until cooked through. (Fillets may also be broiled 4-5 minutes until golden brown and firm.) 6. To Serve: Plate each grilled trout fillet over 1 cup jasmine rice and top with 2 Tbsp. Peanut Sauce*. Serve accompanied by steamed fresh vegetables, if desired.
Peanut Sauce (3 cups) 1-1/2 cups Reserved marinade (as noted in directions below). 1 cup Chunky peanut butter. 1 cup Unsweetened coconut milk. 1/3 cup Granulated sugar. As needed Chicken stock.
In a heavy saucepan, combine all ingredients except chicken stock. Bring to a low boil, reduce heat and simmer 2-3 minutes. Use as directed above, adding chicken stock as needed to thin sauce to desired consistency.