Active Time

　　25 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 servings

　　1 large bunch fresh cilantro including stems

　　1/3 cup unsalted dry-roasted peanuts

　　1 teaspoon finely chopped peeled fresh ginger

　　1 garlic clove

　　1/2 teaspoon black pepper

　　3 tablespoons vegetable oil

　　2 tablespoons fresh lime juice

　　1 1/4 teaspoons salt

　　1 teaspoon finely chopped fresh serrano chile, including seeds

　　4 trout fillets with skin (1 to 1 1/4 lb total), pin bones removed

　　3 cups chopped peeled fresh pineapple (preferably labeled "extra sweet")

　　2 teaspoons Asian fish sauce

　　

Step 1

Preheat broiler, then oil rack of a broiler pan.

　　

Step 2

Chop enough cilantro stems to measure 1/2 cup, then transfer to a food processor along with peanuts, ginger, garlic, pepper, 2 tablespoons oil, 1 tablespoon lime juice, 1 teaspoon salt, and 1/2 teaspoon chile. Process until finely chopped, about 30 seconds, then transfer to a bowl. Do not clean processor.

　　

Step 3

Pat fillets dry and arrange, flesh sides up, tightly on rack of broiler pan (fillets should just touch). Spread peanut mixture evenly over tops of fillets.

　　

Step 4

Broil fish 3 to 4 inches from heat until lightly browned and just cooked through, about 4 minutes.

　　

Step 5

While fish broils, chop enough cilantro leaves to measure 1 cup, then pulse in processor along with pineapple, fish sauce, remaining tablespoon each of oil and lime juice, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon chile until combined.