Ingredients
- 1 large cucumber, seeded and diced
- 2 cups seeded, chopped tomatoes
- ¼ cup diced red onion
- 2 tablespoons fresh mint cut into ribbons
- ½ teaspoon red pepper flakes
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- 1 cup plain yogurt
- Grated zest of 1 lemon
- 1 teaspoon toasted cumin seeds
- 1 teaspoon toasted coriander seeds
- 4 whole brook trout, about 10 ounces each
- Olive oil for basting trout
- Nutritional Information
Nutritional analysis per serving (4 servings)
474 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 60 grams protein; 175 milligrams cholesterol; 432 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- To make the cucumber-tomato relish, combine in a bowl the cucumber, tomatoes, onions, mint, red pepper flakes, lemon juice, salt and pepper. Keep cool until served.
- To make the yogurt sauce, combine in a bowl the yogurt, lemon juice, lemon zest, cumin seeds, coriander seeds, salt and pepper. Keep cool until served.
- Brush the trout with olive oil. Season with salt and pepper. Grill the trout over charcoal (or broil) for 4 minutes a side. Serve each trout with relish on the side and the yogurt sauce.
Dining and Cooking