Curried Trout with Chutney and Cucumber-Melon Raita |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Raita is India's signature yogurt and vegetable condiment. This one would also be good on pita or naan. Ingredients:
1/2 cup plain whole-milk yogurt |
1/3 cup diced unpeeled english hothouse cucumber |
1/3 cup diced peeled cantaloupe |
3 tablespoons chopped fresh mint, divided |
2 large (8- to 9-ounce) trout fillets with skin |
4 tablespoons mango-ginger chutney |
2 teaspoons madras curry powder |
1/3 cup sliced almonds |
2 tablespoons (1/4 stick) butter |
Directions:
1. Mix first 3 ingredients in small bowl. Add 2 tablespoons mint; season generously with salt and pepper. Chill raita while preparing trout.
2. Place trout fillets, flesh side up, on platter or baking sheet. Brush each with 2 tablespoons chutney, covering top completely. Sprinkle with salt and pepper. Sprinkle each fillet with 1 teaspoon curry powder. Sprinkle almonds evenly over fish; press very firmly to adhere.
3. Melt butter in large nonstick skillet over medium heat. Add fish, almond side down, and cook until browned on bottom, about 4 minutes. Carefully turn fish over and sauté until cooked through, replacing any dislodged almonds, about 4 minutes. Transfer fish to plates; sprinkle remaining mint over. Spoon raita alongside.
4. One serving contains the following: 621.88 Calories (kcal), 54.6 % Calories from Fat, 37.72 (g) Fat, 11.54 (g) Saturated Fat, 167.19 (mg) Cholesterol, 17.78 (g) Nutritional analysis provided by Other
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