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curried trout with chutney and cucumber-melon raita
Nb persons: 2
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| Bon Appétit | August 2007 Raita is India's signature yogurt and vegetable condiment. This one would also be good on pita or naan. The Bon Appétit Test Kitchen | |
| 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 |
| Mix first 3 ingredients in small bowl. Add 2 tablespoons mint; season generously with salt and pepper. Chill raita while preparing trout. 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. 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. | |
| 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) |
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