Baked Trout With Spicy Almond And Coconut Sauce Recipes

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BAKED TROUT FILLETS



Baked Trout Fillets image

Easy and delicious trout fillets!

Provided by acsdeb

Categories     Seafood     Fish

Time 45m

Yield 2

Number Of Ingredients 12

2 trout fillets
2 tablespoons butter
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
2 cloves garlic, chopped
½ cup sliced mushrooms
⅓ cup white wine
1 ½ teaspoons lemon juice
¼ teaspoon cayenne pepper
¼ teaspoon salt
4 artichoke hearts in water, drained and halved
½ cup chopped cherry tomatoes

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.
  • Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.
  • Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 8.4 g, Cholesterol 91.6 mg, Fat 16.9 g, Fiber 1.9 g, Protein 22.7 g, SaturatedFat 8.8 g, Sodium 601 mg, Sugar 1 g

BAKED TROUT WITH SPICY ALMOND AND COCONUT SAUCE



Baked Trout with Spicy Almond and Coconut Sauce image

Indian stlye baked fish for special occasions. I personally do not like fish but my wife said she enjoyed it. I obtained the recipe from an Indian cookery course I am attening in Coventry England

Provided by ChrisMnn

Categories     Trout

Time 30m

Yield 2 serving(s)

Number Of Ingredients 19

2 whole trout, gutted (or fish of your choice)
2 tablespoons lemon juice
2 tablespoons tomato puree
1 tablespoon ground almonds
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon Tabasco sauce
1 teaspoon garam masala
3 tablespoons plain low-fat yogurt
125 ml coconut milk
1 tablespoon chopped coriander leaves
2 tablespoons oil
1 small bay leaf
2 black cardamom pods (optional)
1 inch cinnamon bark
1/2 teaspoon salt
flaked almonds
lemon wedge
fresh bay leaf

Steps:

  • Rinse the fish under running water.
  • Sprinkle the fish with half the lemon juice and place in oven proof dish.
  • Preheat oven 190c/375f/Gas5.
  • In a bowl, mix together the tomato puree, ground almonds, ginger pulp,garlic pulp, Tabasco sauce, garam masala, yoghurt, salt, cocnut milk, coriander and the remaining lemon juice.
  • Pour in 125ml/4fl.
  • oz water and blend everything together.
  • In a frying pan, heat the oil with the bay leaf, cardamoms and cinnamon for 30 seconds.
  • Pour the sauce mixture into this and bring to the boil.
  • reduce the heat and cook for a further 1-2 minutes.
  • Pour over the trout (or fish of your choice) and bake in oven for 15-20 minutes.

Nutrition Facts : Calories 290.5, Fat 29, SaturatedFat 14.1, Cholesterol 1.3, Sodium 625, Carbohydrate 7.6, Fiber 0.9, Sugar 2.9, Protein 3.6

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