Grilled Trout with Spicy Tamarind Sauce

Serves: 6

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free wheat-free iconWheat-free

Ingredients

Sauce:

Other Ingredients

Preparation

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 to 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, former PCC Cooks instructor

More about: coconut milk, curry, grilling, seafood

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