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Rainbow Trout The East Indian Way

Here's how you make Rainbow Trout The East Indian Way
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  • Servings: 2
  • Prep: 20m
  • Cook: 10m
  • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1 (8 ounce) rainbow trout (fillet)
  • 1 lemon
  • 1 clove garlic
  • 1/4 yellow onion, finely chopped
  • 2 to 3 tablespoons coconut oil
  • 1/4 teaspoon Indian Masala
  • Dash fennel seed
  • Dash kosher salt
  • Dash ground cumin
  • Sea salt to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!


We hope you enjoy this recipe!

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