Rainbow Trout The East Indian Way

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.