Tandoori Trout
Nutrition
Calories: 218 kcalCarbohydrates: 17 gProtein: 30 gFat: 26 gSaturated Fat: 19 gCholesterol: 46 mgSodium: 100 mgFiber: 13 gSugar: 12 gVitamin A: 8.425 IUCalcium: 68 mgIron: 16 mg
Ingredients
- 4 whole trout cleaned and butterflied heads left on
- 1 whole onion chopped
- 2 whole Garlic clove minced
- 1 tablespoon Ginger root minced
- 2 tablespoon lime juice
- 1 teaspoon orange zest
- 1 pinch salt to taste
- 1 pinch pepper to taste
- ½ teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon cardamom
- ½ teaspoon fennel
- ½ teaspoon cinnamon
- 1 teaspoon paprika
- 1/2 cup coconut milk
Instructions
- Mix all ingredients (except the fish) together to make a marinade. Put about 1/3 of the marinade in the bottom of a baking dish and place the trout in the dish in a single layer. Cover the trout with the rest of the marinade and refrigerate for 30 minutes to 1 hour.
- Before the marinating time is up, preheat oven to 400°F.
- Bake the fish in the marinade in preheated oven for 15 to 20 minutes until fish is browned but still moist.