Name: Red Curry Grilled Trout
Ingredients: Vegetable oil, for grill; 1 lemon; quartered (leave peel on), divided; 2 tablespoons red curry paste; 1/3 bunch parsley leaves; 2 garlic cloves, peeled; ¼ teaspoon salt; ¼ teaspoon pepper; 4 tablespoons extra-virgin olive oil; 4 cleaned, deboned trout (skin on); catfish or tilapia filets will also work

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How this works

Red Curry Grilled Trout

Deep-red curry paste and tart lemons add a zesty flavor to mild fish, like trout, catfish and tilapia.

Course: Entree

Keyword: grill, grilled trout, grilling, red curry

Servings:

Calories: 363kcal

Author: Kimberly Lord Stewart

Equipment

Fish grill pan (optional, but recommended for delicate fish)

Ingredients

Vegetable oil, for grill
1 lemon; quartered (leave peel on), divided
2 tablespoons red curry paste
1/3 bunch parsley leaves
2 garlic cloves, peeled
¼ teaspoon salt
¼ teaspoon pepper
4 tablespoons extra-virgin olive oil
4 cleaned, deboned trout (skin on); catfish or tilapia filets will also work

Instructions

Preheat grill to medium-high heat; oil grate or grill pan.
Place half of cut lemon (peel on), curry paste, parsley, garlic, salt, pepper and olive oil in a small food processor or blender. Pulse until a paste forms and lemon and garlic are minced into small bits.
Set trout skin-side down on grill pan or directly on grill. Cover flesh with curry-lemon paste; be sure to get in all the crevices.
Grill 4 minutes; carefully flip over and grill another 2–3 minutes. Catfish may need 3–4 minutes on second side.
Serve with remaining lemon slices.

Nutrition

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