CURRIED TROUT w/CHUTNEY & CUC-MELON RAITA

By BobD

Ingredients

• 2 SERVINGS
• Curried Trout with Chutney and Cucumber-Melon Raita
• 1/2 cup plain whole-milk yogurt
• 1/3 cup diced unpeeled English hothouse cucumber
• 1/3 cup diced peeled cantaloupe
• 3 tablespoons chopped fresh mint, divided
• 2 large (8- to 9-ounce) trout fillets with skin
• 4 tablespoons mango-ginger chutney
• 2 teaspoons Madras curry powder
• 1/3 cup sliced almonds
• 2 tablespoons (1/4 stick) butter

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Mix first 3 ingredients in small bowl.

Add 2 tablespoons mint; season generously with salt and pepper. Chill raita while preparing trout.

Place trout fillets, flesh side up, on platter or baking sheet.

Brush each with 2 tablespoons chutney, covering top completely. Sprinkle with salt and pepper. Sprinkle each fillet with 1 teaspoon curry powder. Sprinkle almonds evenly over fish; press very firmly to adhere.

Melt butter in large nonstick skillet over medium heat. Add fish, almond side down, and cook until browned on bottom, about 4 minutes.

Carefully turn fish over and saute until cooked through, replacing any dislodged almonds, about 4 minutes.

Transfer fish to plates; sprinkle remaining mint over.

Spoon raita alongside.