Preheat the oven to 350F, on a sheet pan drizzle Trout with EVOO on both sides and sprinkle liberally with Lola’s Spices Caribbean blend. Place in the center rack of the oven, cook for about 8 to 10 mins or until cooked through at the recommended temperature of 145 F.
For Rice
In a pan over medium heat, add green onions, garlic, rice and saute for 3 mins. Next, add pineapple, cilantro, water, bring to a boil, then reduce heat to low, and cover. Continue to cook for 15 mins or until all liquid is absorbed. Stir, cover, and rest for 5 mins and fluff with a fork and serve.
