Grilled Trout with Cassava Crust and Cilantro Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a recipe that's become a favorite in my kitchen for good reason. This grilled trout with cassava crust is ready in under an hour, making it perfect for weeknight dinners without sacrificing flavor. The crispy cassava coating adds such a satisfying texture while keeping things naturally gluten free, and cassava root is packed with resistant starch that's great for digestion. What I love most is how simple it is to pull together, yet the cilantro lime butter makes it feel like something special. The whole setup comes together beautifully, and your guests will think you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 4whole trout fillets(6 oz each, skin-on and patted dry)
- 237 mlcassava flour(finely ground)
- ¾ kgcassava root(peeled and cut into fries)
- 118 mlfresh cilantro(finely chopped)
- 6 tablespoonsunsalted butter(softened)
- 2lime(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 clovesgarlic(minced)
- 4 tablespoonsextra virgin olive oil
- ½ teaspoonpaprika(smoked)
- 1fresh lemon(for serving)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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