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Jerk-Spiced Trout with Banana Salad & Coconut Rice

Of the jerk trout recipes out there, this one is a winner. Packed full of flavor and color, give your taste buds something to talk about.

50 mins
4 Serving(s)
Jerk-Spiced Trout with Banana Salad & Coconut Rice


  • 1 can lite coconut milk
  • 1 tsp. sugar
  • 1 1/2 cups uncooked jasmine rice
  • 3 tbsp. butter, melted
  • 1 1/2 tbsp. Jamaican jerk seasoning blend
  • 4 (8-10 oz.) fresh boneless rainbow trout
  • 3 tbsp. lime juice
  • 2 tbsp. honey
  • 2 tbsp. chopped fresh mint
  • 4 medium under-ripe bananas, sliced
  • 1 large cucumber, thinly sliced
  • 1/2 cup chopped pecans (if desired)
  • lime wedges, to serve


  1. In a small saucepan combine coconut milk, 1 1/4 cups water, sugar and salt and pepper to taste. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Reduce heat and simmer, covered, 18–20 minutes or until rice is tender
  2. Meanwhile, preheat oven to 450 degrees. In a small bowl combine butter and seasoning. Brush fish all over with butter mixture and place skin-side-down on a prepared sheet pan. Bake 15 minutes or until fish flakes easily with a fork.
  3. In a large bowl stir together lime juice, honey and mint. Add banana and cucumber and gently toss until coated. Sprinkle with pecans, if desired.
  4. Serve trout with cooked rice, banana cucumber salad and lime wedges.

Nutrition Facts

862 Calories Per ServingFat: 29gSaturated Fat: 14gCholesterol: 161mgSodium: 704mgCarbohydrates: 96gFiber: 4gSugars: 27gProtein: 53g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe