Fish is a favorite at our place, so I’m always looking for different preparation methods to make it all the more appreciated. I saw some fresh trout fillet at our local Whole Foods and though I do not often buy this, the freshness of the catch was enticing enough to make the decision of bringing it to the table.
Since our passion for fearsome, fiery dishes have dampened to some extent after the arrival of our son and from being far removed from our origins, I try to use milder ingredients in our daily cooking. Trout is delicate and really does not require much to make it appetizing. The cooking time is short too, as there is no preparation involved. This recipe is based on traditional Western Indian cooking techniques that use ginger, garlic and turmeric for fish. I’ve included some coconut cream as well. Quick, healthy, easy to make and simply delicious!
Fillet of Trout (2)
Ginger: 1/2 inch
Garlic: 2 cloves
Finely chopped Cilantro: As much or as little as you like
Sweet Paprika: To taste
Sea salt: To taste
Coconut cream: Store bought, 2 big dollops
Turmeric: A pinch
Olive oil (can use any other as preferred)
Heat 2 tablespoons of oil in a thick bottom pan. Do not allow it to smoke. Lay the two fillets skin side down in the oil (hear the sizzle 🙂 ). Sprinkle turmeric, paprika and salt on each fillet. Now grate the ginger and garlic equally on each fillet. Then sprinkle the cilantro leaves on them. Heat the fish through until it becomes opaque, flip once and allow to cook for another 2-5 minutes.
You can remove the skin at this point, as it should easily come off. Add the coconut cream and simmer with lid on for an additional 2 minutes. Flip onto a plate (the top part will be a nice golden color), ladle the coconut sauce from the pan onto the fillets and serve. This goes well with a side of steamed broccoli or wilted spinach with garlic and some crusty bread.