2whole rainbow trout fillets, boned and butterflied*see notes
2tbspextra virgin olive oil
kosher salt, to taste
black pepper, to taste
For the Green Goddess Broccoli Slaw:
1cuphomemade mayo or sugar-free store bought
1cuploosely chopped fresh basil leaves
1cupchopped scallionswhite and green parts (6 to 7 scallions)
1/4cupfresh squeezed lemon juice1-2 lemons
1/4cupcanned coconut milkfull fat I like to use Thai Kitchen Brand
12ozbrocoli slawstore bought
Kosher salt, to taste
Black pepper, to taste
For the fish:
Place the fillets, skin side up on a sheet pan. Pat dry the skin with a paper towel. Place the fish in the refrigerator, uncovered, for at least 30 minutes to help dry the skin, or up to 2 hours.
Meanwhile, make the broccoli slaw:
In a food processor, combine the mayo, basil, scallions, lemon juice, garlic, anchovy paste and blend until smooth. Add the coconut milk and process until just blended. Set aside.
In a bowl, combine the broccoli slaw and 3/4 cup Green Goddess dressing. (remaining green goddess can be stored and kept for 5 to 7 days in the fridge) Toss to coat. Add salt and pepper to taste. Gently toss in the avocado. Set aside while you prepare the fish.
Cook the Fish:
Heat a large skillet over medium-high heat with 2 tablespoons olive oil. Season the skin side of the fillets with salt and pepper. When the oil is shimmering, place the fish filets in the pan, skin side-down, and flatten them with the back of a spatula to keep the skin from curling up during the first few minutes of cooking. Cook, pressing occasionally with the spatula, until the fish is nearly opaque and cooked through, with only a small raw area on the very top, 3 to 4 minutes. While the skin side is cooking, season the flesh side with salt and pepper. Flip the fish and continue cooking until the fish is just cooked through and a light, golden brown crust has formed on the flesh, 1 to 2 minutes.
To serve, place fish skin side up and sprinkle once more with kosher salt. Top with broccoli slaw. Enjoy!
*a whole filet is essentially 1 whole fish-They’re usually boned and “butterflied” — opened up, with the halves still attached.