Smoked Paprika Tarragon Trout In Coconut With Rice Recipe

How to make it

---

• drain the rice, and bring the water to a boil, or just use a rice cooker, set a timer for 15 minutes, add the rice and juniper berries.
• sprinkle the fleshy side of the fillets with the shredded ginger, or shred the ginger over top of the fillets.
• score the skin and sprinkle with paprika.
• when there is about 6 or 7 minutes left on your rice, put the pan on medium high heat and let it come to temp, and throw the butter in, if it sizzles, allow it to become aromatic(looking for a almondy smell), add garlic, allow it to become aromatic, and put the fish in, skin side down, and pinch with your fingers the fillets gently for about 10 seconds, then leave the fish in the pan until the flesh darkens 3/4 of the way up the thickest side.
• Remove both fillets and tip the pan to create a pool of butter in one end, and place one fillet flesh side down in that pool for about a minute, remove and repeat with the other fillet. Put the pan back flat and place both fillets skin side down for about 2 more minutes
• Set the fish aside on a warm plate to rest. Take your rice off the heat, but do not remove the lid.
• Dump your coconut milk Into the pan that the fish was cooked in, with a slice of lime and the tarragon, reduce heat to low.
• Now wait 5 minutes, make a couple gin coconutinis or something.
• Put a fillet on each plate skin side up, with the rice taking up the remainder of the plate, and pour the coconut sauce over everything garnish with smoked paprika and lime zest.