The Flakiest Air Fryer Rainbow Trout | Cannellini Bean Sauté
This Air Fryer Rainbow Trout recipe pairs crispy herb-rubbed fish with a cozy cannellini bean and spinach sauté in spicy coconut sauce—perfect for a healthy dinner in under 30 minutes.
Servings 4 servings
Calories: 402kcal
Ingredients
Chili Herb Paste
- ¼ cup cilantro
- 1 small onion large chunks
- 1 medium red bell pepper large chunks
- 1 medium jalapeno large chunks
- 3 cloves garlic
- 1 teaspoon smoked paprika powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon dried thyme
- ½ teaspoon scotch bonnet pepper sauce or red chili pepper flakes
- kosher salt and pepper to taste
Rainbow Trout
- 4 fillets rainbow trout
- ⅛ teaspoon kosher salt and black pepper to taste
- 1 teaspoon avocado oil
Cannellini Beans, Spinach, Mushrooms and Tomatoes
- 1 tablespoon avocado oil
- 1 cup mushrooms shimeji or your choice
- 8 campari tomatoes quartered
- 1 can cannellini beans 15.5 ounce
- ½ cup coconut milk
- ¼ teaspoon kosher salt and black pepper
- 1 cup baby spinach
Equipment
Instructions
- Make the Chili Herb Paste: In a food processor or blender, combine cilantro, onion, red bell pepper, jalapeño, garlic, smoked paprika, oregano, cumin, thyme, and scotch bonnet pepper sauce (or red chili flakes). Blend until a thick paste forms, scraping down the sides as needed. Season with kosher salt and pepper to taste. Set aside. 2 tablespoons of the paste for the cannellini beans.
- Prep and Air Fry the Rainbow Trout: Pat trout fillets dry and season with salt and pepper. Rub a thin layer of the chili herb paste on the flesh side of each trout fillet. Lightly brush the air fryer basket or tray with avocado oil. Place the fillets skin-side down in the air fryer basket (work in batches if needed). Air fry at 375 °F for 10–12 minutes, or until the fish flakes easily with a fork and is slightly crisp around the edges.
- Cook the Vegetables and Beans: While the fish is cooking, heat 1 tablespoon avocado oil in a large skillet over medium heat. Add the chili herb paste and fry for 2 minutes. Then, add mushrooms and cook for about 3–4 minutes, until slightly browned. Stir in quartered Campari tomatoes and sauté for another 2 minutes until they begin to soften. Add cannellini beans and coconut milk. Season with salt and pepper. Simmer gently for 3–4 minutes to warm through and allow flavors to combine. Stir in baby spinach and cook just until wilted.
- Assemble and Serve: Spoon the warm bean and veggie mixture onto each plate. Top with a crispy air-fried trout fillet and finish with an extra dollop of chili herb paste if desired.
Video
Nutrition
Calories: 402kcal | Carbohydrates: 25g | Protein: 41g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 304mg | Potassium: 1160mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2275IU | Vitamin C: 60mg | Calcium: 216mg | Iron: 6mg
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