Photo Credit: Aaron Colussi

Red Curry Grilled Trout

$0.00

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

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Description

Recipe Type: Entree
Serves: 4
Author: Kimberly Lord Stewart

Ingredients

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

  1. Preheat grill to medium-high heat; oil grate or grill pan.
  2. 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.
  3. 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.
  4. Grill 4 minutes; carefully flip over and grill another 2–3 minutes. Catfish may need 3–4 minutes on second side.
  5. Serve with remaining lemon slices.

PER SERVING: 363 CAL; 9G PROTEIN; 4G FAT; 76G CARB (6G SUGARS); 641MG SODIUM; 10G FIBER

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