Rainbow Trout The East Indian Way
June 04, 2015
Categories: Dinner, Lunch, Main Dish, Fish, Trout, Indian, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Stove Top, Diabetic, Gluten-Free, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch, Spring more
"This is a great way to enjoy rainbow trout."
- Serving Size: 1 (252.6 g)
- Calories 248.3
- Total Fat - 10.7 g
- Saturated Fat - 2.9 g
- Cholesterol - 65.9 mg
- Sodium - 148.5 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 5.3 g
- Sugars - 3.9 g
- Protein - 26.2 g
- Calcium - 148 mg
- Iron - 5.1 mg
- Vitamin C - 59.7 mg
- Thiamin - 0.5 mg
Pat the fillet dry and place on a plate, skin side up.
With a sharp knife cut slits in the skin about a half inch apart, just deep enough to see the flesh, being careful not to cut through the fish.
Season both sides of the fillet lightly with sea salt and drizzle with the juice of half a lemon; set aside.
Grind the fennel seed with a mortar and pestle, add the clove garlic, chopped onion, 1/2 tablespoon of the coconut oil, Indian Masala, kosher salt and ground cumin; mash into a thick paste.
Rub this paste over the fish and place in the refrigerator for 10 minutes.
Melt enough coconut oil to coat the bottom of a skillet over medium-high heat; place the fish skin side down in the skillet and cook for five minutes shaking the skillet every so often so the fish doesn’t stick, turn over and cook for a few more minutes until the fish flakes when poked with a fork, this will depend on the thickness of the fish.
Serve with the remainder of the lemon.
Tips & Variations
No special items needed.