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Recipes

Curried Trout with Chutney and Cucumber-Melon Raita

By Bon Appétit Test Kitchen

Recipe information

  • Yield

    2 Servings

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 1

    Mix first 3 ingredients in small bowl. Add 2 tablespoons mint; season generously with salt and pepper. Chill raita while preparing trout.

    Step 2

    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.

    Step 3

    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 sauté until cooked through, replacing any dislodged almonds, about 4 minutes. Transfer fish to plates; sprinkle remaining mint over. Spoon raita alongside.

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