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–+ servings

Tandoori Trout

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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Course Fish and Seafood, Main Dishes
Servings 4
Calories 218 kcal

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.
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