A gremolata is a paste-like mixture that is similar to a dry pesto. It is a great way to add a punch of flavor without the excess fat from oil. Red trout is a fatty fish similar to salmon (a great substitute in this recipe) and can be baked or pan seared. If the piece looks like it has a lot of fat, bake on a roasting rack so that excess fat can drain as it’s cooked. Serve the trout with savory coconut rice and asparagus or kale for a Indian-Asian inspired meal.
Makes: 4 servings
Prep Time: 15 minutes Cooking Time: 10 minutes Total: 25 minutes
4 – 6 oz pieces of red trout*
1 tsp paprika
1 tsp curry powder
1 tsp cumin
1/2 cup fresh cilantro leaves
1 large clove of garlic
juice and zest of one lime
juice and zest of one lemon
1/2 tsp curry powder
1/2 tsp cumin
1/4 cup toasted walnuts or pecans
- Preheat oven to 375 degrees.
- Lightly season the trout with salt and pepper. Evenly season the trout with the paprika, curry powder, and cumin.
- Put fish onto a sprayed cookie sheet or a roasting rack if the fish appears particularly fatty. Bake at 375 degrees for 10-17 minutes depending on your preferred doneness. Medium cooked trout with appear slightly flakey on the outside and light pink through to the center. Rare will be darker pink and soft to the touch.
- While the fish is cooking, put the remaining ingredients in a small food processor to make the gremolata. Combine all of the ingredients until they make a paste-like mix. If there is not enough liquid, add a scant tbs of olive oil to help blend together. Season with salt and pepper to taste.
- When the fish is done cooking, remove with a spatula and discard skin. Serve with a heaping tablespoon of gremolata per serving.
Cooking In Red Socks 