Grilled Trout with Cassava Crust and Cilantro Lime Butter

Instructions

1. 1

   Preheat your oven to 400°F and toss the cassava fries with 2 tablespoons olive oil, salt, and paprika on a baking sheet. Roast for 20-25 minutes until golden and crispy, stirring halfway through.

   Tip: Cut cassava fries to uniform thickness for even cooking.

2. 2

   While the cassava roasts, prepare the cilantro lime butter by mixing softened butter with chopped cilantro, lime zest, lime juice, and minced garlic in a small bowl. Season with a pinch of salt and set aside.

   Tip: Make the butter mixture ahead and refrigerate if time permits.

3. 3

   Mix cassava flour with salt, black pepper, and paprika in a shallow bowl. Pat the trout fillets dry with paper towels, then lightly coat both sides with the cassava flour mixture, shaking off excess.

   Tip: Dry fish ensures better crust formation and prevents sticking.

4. 4

   Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Carefully place trout skin-side down and cook for 4-5 minutes without moving, allowing the skin to crisp.

   Tip: Resist the urge to move the fish; this creates a golden, crispy exterior.

5. 5

   Gently flip the trout fillets and cook for another 3-4 minutes on the flesh side until the flesh is opaque and flakes easily with a fork.

   Tip: Trout cooks quickly due to its delicate texture, so watch carefully to avoid overcooking.

6. 6

   Transfer cooked trout to serving plates and top each fillet with a generous dollop of cilantro lime butter, allowing it to melt slightly over the warm fish.

   Tip: The residual heat will melt the butter into a luxurious sauce.

7. 7

   Arrange the roasted cassava fries alongside each trout fillet and garnish the plate with fresh lemon wedges for additional brightness.

   Tip: Serve immediately while the trout is still warm and the cassava fries are crispy.