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1
Drizzle the marinade on the trout fillets to lightly coat each side.
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2
In a medium bowl, combine flour, salt and pepper.
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3
Lightly dust the fillets in the flour mixture until both sides are evenly coated.
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4
In a separate medium bowl, whisk together the eggs and milk.
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5
Dip the fillets in the egg mixture, the dredge the fillets in the bread crumbs.
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6
In a large, non-stick skillet, melt butter and oil over medium-high heat.
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7
Cook the fillets for approximately 2 minutes on each side until they are golden brown.
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8
In a large, non-stick grill pan, sear 4 of the pineapple slices over medium heat until grill marks form on each side.
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9
Reserve the juice from the can of pineapple for the dipping sauce.
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10
Combine the first 6 ingredients in a medium sized mixing bowl.
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11
Heat a large saute pan over medium heat and place the slaw mixture into the pan.
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12
Toss the slaw until the cabbage begins to slightly wilt.
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13
Remove the slaw from the heat and season, to taste, with lime juice, soy sauce, and salt and pepper.
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14
Prepare the rice according to package directions, using chicken stock in lieu of water.
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15
Add the remaining ingredients except for the vegetable oil to the rice and combine well.
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16
Coat the inside of a dry 1-cup measuring cup with vegetable oil.
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17
Pack the rice mixture tightly into the cup and turn it out onto a plate.
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18
Re-oil the cup as necessary for additional mounds.
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19
Combine the cilantro and oil in a blender until a paste forms.
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20
Add the remaining ingredients to the cilantro paste and blend well.
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21
Pour the sauce into the 4 hollowed lime cups.
