Quick dinner today featuring steel-head trout baked in an aromatic butter spiked with Thai basil, coriander and mint. The fish takes 20-25 minutes to cook in a 375 C oven. Served with rice and a drizzle of coriander-lime brown butter. As for me, I had some fresh goat-cheese ravioli with fresh pasta sauce with lotssss of garlic and lotsss of basil.
Coriander-Lime Brown Butter
6 tablespoons unsalted butter
3 tablespoons fresh lime juice
1 tbsp fresh or dried coriander seeds
1 tsp lime zest
salt and ground black pepper to taste
Place the butter in a saucepan over medium-low heat. Cook until the butter turns a golden brown color, and takes on a nutty aroma. Reduce heat and keep warm until ready to serve. When ready to serve, turn the butter up to medium heat and whisk in the lime juice. As soon as the mixture comes to a boil, add the coriander seeds and zest, turn off the heat and spoon on fish and rice.
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