Coconut Butter Trout

2        tablespoons coconut butter
3        cloves garlic (grated with a Microplane)
1        teaspoon fresh ginger (grated with a Microplane)
1        teaspoon finely chopped fresh thyme
1 1/2  tablespoons fresh lemon juice
Sea salt and pepper to taste

2        tablespoons coconut oil

2        tablespoons raw or organic butter

2        butterflied rainbow trout, fillets with skin on

• In a small bowl mix together coconut butter, garlic, ginger, thyme, lemon juice, sea salt and pepper.

• Rub coconut butter mixture evenly on both sides of the two fish fillet. 

• Heat coconut oil  and butter in a frying pan on low. Gently transfer the fish to the pan and fry both sides in the heated oils ( 4-5 minutes on each side.)