Tandoori Trout

Ingredients

Trout fillets

4 (6 oz each)

Greek yogurt

1 cup

Lemon juice

2 tablespoons

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Tandoori masala

2 tablespoons

Turmeric

1 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Salt

1 teaspoon

Vegetable oil

2 tablespoons, plus more for grilling

Fresh cilantro

for garnish

Lemon wedges

for serving

Instructions

1. In a mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, turmeric, cumin, coriander, salt, and 2 tablespoons of vegetable oil. Whisk until the marinade is smooth and well-blended.
2. Place the trout fillets in a shallow dish and pour the marinade over them. Ensure that the fillets are completely coated. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight for enhanced flavor.
3. Preheat your grill to medium-high heat, ensuring it is well-oiled to prevent sticking.
4. Remove the trout fillets from the marinade, allowing any excess marinade to drip off. Brush both sides of the fillets with vegetable oil.
5. Place the trout fillets on the grill and cook for about 5-7 minutes on each side, or until the fish is opaque and flakes easily with a fork.
6. Once cooked, remove the trout from the grill and garnish with fresh cilantro. Serve hot with lemon wedges on the side for an extra zesty kick.
7. Enjoy your delicious Tandoori Trout with a side of basmati rice or a refreshing cucumber salad for a complete meal.