Rainbow Trout The East Indian Way
Recipe: #19442
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."
Original recipe yields 2 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Pat the fillet dry and place on a plate, skin side up.
Step 2
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.
Step 3
Season both sides of the fillet lightly with sea salt and drizzle with the juice of half a lemon; set aside.
Step 4
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.
Step 5
Rub this paste over the fish and place in the refrigerator for 10 minutes.
Step 6
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.
Step 7
Serve with the remainder of the lemon.
Step 8
Enjoy!
Tips & Variations
No special items needed.
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