Curry Trout

"This is great way to enjoy trout, the curry masks the fishy taste perfectly and the butter makes it so moist and juicy. Use you favorite curry powder; mild, medium or hot area all great with this type of fish."

Original recipe yields 3 servings


  • Serving Size: 1 (238.1 g)
  • Calories 398.6
  • Total Fat - 22.7 g
  • Saturated Fat - 8.6 g
  • Cholesterol - 156.6 mg
  • Sodium - 192 mg
  • Total Carbohydrate - 0.5 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0 g
  • Protein - 45.4 g
  • Calcium - 62.1 mg
  • Iron - 1 mg
  • Vitamin C - 6.7 mg
  • Thiamin - 0.3 mg

Step 1

Coat a rimmed baking sheet with non-stick spray and place the filets skin side down; gently pat the flesh dry and season with salt to taste.

Step 2

Mix together the remaining ingredients and spread evenly over the flesh with the back of a spoon.

Step 3

Place in a preheated 425 degree Fahrenheit oven and cook for 15 to 20 minutes or until the fish flakes easily when poked with a fork. The cook time will vary depending on how thick your fish filets are.

Tips & Variations

No special items needed.



Very good trout which we enjoyed. I didn't have any curry powder so used Chinese 5-spice powder and also used dried/powdered turmeric but otherwise made as directed for delicious meal. Served the fish with corn-on-the-cob and watermelon. Good meal for start of the summer season. Think this fish would also be great on the grill! Thanks for sharing!

review by:
(26 May 2017)