When native brook trout started manifesting environmental mercury from the fresh waterways in northern Maine, the Aroostook Band of Micmacs developed a fish farm to protect this traditional tribal food. The brook trout raised at the Micmac Farms aquaculture facility in Caribou have distinctive pink flesh due to their diet of freshwater shrimp, earthworms, and soy protein.
Makes
4 servingsIngredients
- 2 tablespoons honey
- ¼ cup dark soy sauce
- 2 large brook trout fillets pin bones removed
- Freshly ground black pepper to taste
- 2 tablespoons canola oil
- 8 ounces green beans trimmed
- Sea salt to taste
- 1 lime cut in half
- 2 tablespoons toasted sesame seeds
Instructions
- Preheat the oven to 400°. Whisk together the honey and soy sauce in a small bowl until the honey dissolves. Arrange the trout fillets on a baking sheet lined with parchment paper and brush with about half the glaze. Season with a little black pepper. Roast the fish until opaque and firm to the touch with a slight spring, 10–12 minutes.
- In the meantime, heat the canola oil in a large skillet or wok, swirling to coat the surface; if using a wok, preheat it before adding the oil. Add the beans and a pinch of salt and pepper, stir-frying for 2 minutes. Cover with a lid and steam over reduced heat until tender to the bite, 2–3 minutes. Remove the lid and set off the heat until ready to serve. Remove the trout from the oven when ready.
- Transfer the trout and beans to a serving platter. Spoon over the remaining glaze and squeeze over some lime juice. Sprinkle with sesame seeds and serve straight away.