Title: Spiced Rainbow Trout
Categories: Seafood Diet Main
Yield: 4 Servings

4	lg	Rainbow trout fillets (about 150g/5oz each)
1	tb	(15ml) ground coriander
1		Garlic clove, crushed
2	tb	(30ml) finely chopped fresh mint
1	ts	(5ml) paprika
3/4	c	(175g/6oz) natural yoghurt
		Salad and pita bread, to serve

* Farmed rainbow trout are very good value and cook very quickly on a grill or barbecue. Herring and mackerel can be cooked in this way too * With a sharp knife, slash the flesh of the fish fillets through the skin fairly deeply at intervals.

Mix together the coriander, garlic, mint, paprika and yoghurt. Spread this mixture evenly over the fish and leave to marinate for about an hour.

Cook the fish under a moderately hot grill or on a bbq, turning occasionally, until crisp and golden. Serve hot with a crisp salad and some warmed pitta bread.

Tip: If you are using the grill, it is best to line the grill with foil before cooking the trout.

Nutrition Notes: Per portion: Energy - 188Kcals/792kJ Fat - 5.66g Saturated fat - 1.45g Cholestrol - 110.87mg Fibre - 0.05g

From: "The Low Fat, Low Cholesterol Cookbook" - by Christine France

Posted by : Sue Rykmans.

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