Steelhead Trout with Indian Spices
Ready in 20 minutes
Serves 4 people
Recipe adapted by Melanie Boldt (source Martha Stewart)
1/4 cup low-fat plain yogurt
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
- Heat broiler. In a small bowl, combine yogurt, ginger, turmeric, coriander, salt, black pepper, and cayenne pepper.
- Line a rimmed baking sheet with parchment paper. Place trout on pan. Spread yogurt mixture on top of fish fillet, dividing evenly. Broil until fish is just opaque throughout, 12 to 14 minutes. Serve immediately.