Salmon and trout are probably the easiest to fall in love with if you like seafood. They have a mild taste and quickly absorb spices and are easy to grill or fry. Sometimes it's good not to have too many strong spices to feel the taste of the meat or fish. Here I have made such a mild variant, chili is optional for those who want.
I prefer to use fish with the skin on, because it retains more of the natural fatty flavor and it is easy to remove the skin when the fish is done. One piece per person can be a bit small if you don't have a lot of side dishes and other grilled food. That's why I calculate two slices per person.
As you may already know, raita can be used as a dip or dressing for most things. Try this next time you're grilling.
INDIAN INSPIRED TROUT
4 trout slices
3 teaspoons oil
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
½ tsp pinch of salt
1 teaspoon dried mint
4 tablespoons lemon juice
lemon slices for garnish
Procedure:
- Place the trout slices in foil, skin side down. Mix all the ingredients for the marinade and brush well over the fish.
- Wrap the foil on top and grill for 7-8 minutes.
If you are not going to grill, you can bake for 10 minutes at 200 degrees in the oven.
