Peanut-Crusted Trout With Pineapple Cilantro Relish

1. 1

   Preheat broiler, then oil rack of a broiler pan.

2. 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.

3. 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.

4. 4

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

5. 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.

No additional tips available.