May 14, 2017
Dinner, Lunch, Main Dish,
Curries, Fish, Trout, Indian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Gluten-Free, No Eggs, Make it from scratch, Spring more
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"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."
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.
Mix together the remaining ingredients and spread evenly over the flesh with the back of a spoon.
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.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
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!