Trout and Bell Pepper Stir Fry

Recipe: Trout and Bell Pepper Stir Fry

3 skinless trout filets, cut into cubes

2 TBSP coconut aminos

2 large green bell peppers or 3 small bell peppers

1 jalapeño, minced

1 yellow onion diced

4 TBSP coconut oil

1 TBSP sesame oil

1 tsp grated fresh ginger

1 tsp salt

2 cloves minced garlic

Place trout pieces into a large Ziploc bag with the 2 TBSP coconut aminos and set aside to marinate while you prepare the rest of the dish. Heat the coconut oil and sesame oil in a large skillet or wok over medium-high heat. Add onion and bell pepper and cook for 7-9 minutes, until tender and beginning to brown. Add trout, jalapeño, ginger, salt and garlic and cook until trout is done (about 5-6 minutes). Remove from heat and serve promptly.

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