Time: 30 minutes 
Serves: 4 - 5 

Ingredients: 

• 1.25lb fresh fillet
• Salt & pepper, to taste
• 1 tomato
• 1 red onion onion
• 2 garlic cloves
• 1 ginger knob
• 1 tablespoon miso paste
• Olive oil, to taste
• 2 limes
• 1 can of coconut milk 
• 1 Tbsp red curry paste
• 1 Tbsp brown sugar
• 3+ cups of spinach
• 1.25 cup of jasmine rice
• Preferred fresh herbs (cilantro, basil, mint, parsley)

 Prep Instructions:

• Remove Steelhead trout from packaging, rinse and pat dry
• Slice fillet into 4 even pieces - you may need to make several passes to get through the skin - be patient!
• Season Steelhead generously with salt + pepper on all sides and set aside
• Julienne onion 
• Dice tomatoes into small cubes
• Finely mince garlic + ginger
• Zest + juice 1 lime
• Open your can of coconut milk
• Turn on oven to 400 degrees F

Cooking Instructions:

• Cook rice according to package instructions
• In a large, oven-safe pan (shallow is better), begin to sauté your onions and tomatoes on medium heat with enough olive oil to coat the bottom of your pan
• Once softened (4-5 mins), mix in your finely minced garlic, ginger and brown sugar
• Cook for 60 seconds
• Add coconut milk, curry paste, miso, lime juice, and lime zest
• Continually stir sauce until it begins to simmer
• Add spinach and mix well

• Add your fillets to your curry 
• Bake in the oven for 10-15 minutes at 400 degrees

• Serve atop a pile of steamy, fluffy rice
• Add fresh herbs and a lime wedge
• Drench in curry sauce
• Enjoy!