These tangy fillets sharpen the appetite for the main course.
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4 trout fillets, 125 g (4½ oz) each
For the marinade
1 teaspoon tamarind concentrate or compressed pulp
½-1 teaspoon cayenne pepper
1 tablespoon chopped fresh coriander
½ teaspoon ground coriander
½ teaspoon ground cumin
2 teaspoons garlic purée, or crushed garlic
A little oil for greasing
To garnish: fresh coriander; 1 lemon
To serve: salad leaves and tomatoes
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Method Prep:45min › Cook:5min › Ready in:50min
Put the fillets side by side in a single layer, skin side down, in a shallow non-corrosive dish.
To make the marinade, blend the tamarind with 2 tablespoons of hot water in a bowl. If it does not dissolve, stand the bowl over a pan of simmering water and stir until it does. Allow it to cool.
Add the cayenne pepper, chopped and ground coriander, cumin, garlic and salt to taste to the tamarind water, then pour it over the fish. Using the back of a spoon, spread the marinade so that it covers the fillets evenly and completely. Leave them to marinate for 30 minutes.
Heat the grill to high. Line the grill pan with foil, then brush it with a little oil. Place the fish on the foil and grill for 5 minutes, or until the flesh flakes easily.
Remove the fillets from the grill and garnish with a few sprigs of fresh coriander and the lemon, cut into wedges, and serve with mixed salad leaves and tomatoes.
Tip: Tamarind, a sour tropical fruit, is sold in concentrated form in bottles and in compressed blocks of pulp in supermarkets and Asian food shops. If you do not have any tamarind, stir the spices into 1 tablespoon of lemon juice mixed with 1 tablespoon of water.