Grilled Trout with Spicy Tamarind Sauce
Related recipes: Chile
Peppers, Citrus,
Coconut, Dairy-Free, Egg-Free, Fish, Fruit, Garlic, Herbs, Onions, PCC Natural Markets, Seafood, Sweet Pepper
Ingredients
Sauce:
1 Tbsp (15mL) peanut oil
1 small onion, diced
1/8 tsp (1g) crushed dried chiles (or more to taste)
1 large clove garlic, finely chopped
2 ounces (60g) (by weight) tamarind purée
1 can coconut milk
1 Tbsp (15g) Thai red curry paste
3 1/2 Tbsp (55mL) fish sauce
3 Tbsp (45mL) soy sauce
1 Kaffir lime leaf or 1 tsp (1g) cilantro, finely chopped
1 Tbsp (10g) brown sugar
2 Tbsp (30mL) fresh lime juice
2 tsp (1g) mint, finely chopped
Other Ingredients (per portion):
6 medium golden trout, dressed
Fine dice of bell pepper (assorted colors) for garnish
Mint or cilantro sprigs for garnish
Directions
In a non-reactive saucepan, heat peanut oil over a moderate flame. Add
onion, chiles, and garlic. Sauté until golden.
Add remaining ingredients up to and including sugar. Simmer for
30–40 minutes, stirring occasionally, until mixture lightly coats a spoon.
Strain through a fine mesh. Stir in lime juice and mint. Season with
salt and pepper.
Open trout up so that it lies flat. Season with salt and pepper on both
sides. Sear on a well-oiled grill, skin side down, then turn and finish cooking. Cut halves of
trout apart into two fillets.
To serve, ladle sauce onto serving plates and arrange trout fillets on
top of sauce. Garnish with bell pepper dice and mint or cilantro sprigs.
Recipe by Barbara Figueroa
Nutrition Facts
Calories: 310
Total Fat: 22g (Saturated Fat 16g)
Cholesterol: 45mg
Sodium: 1430mg
Total Carbohydrate: 13g (Dietary Fiber 2g, Sugars 4g)
Protein: 17g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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