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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Green Masala Trout Fish   
    Categories: Fish, Indian   
         Yield: 1 Serving   
      
     1 1/2 lb Trout; cleaned and descaled   
         2 tb Olive oil; to drizzle   
       3/4 c  Fresh cilantro; packed   
         2    Fresh mint leaves; up to 3,   
              - (optional)   
         3 cl Garlic   
         1    Fresh ginger shoot (1/2")   
         1    Thai green chillies;   
              - up to 2; adjust to taste   
       1/2 ts Cumin seeds   
         5    Black peppercorns; up to 6   
         1    Clove   
         2 tb Fresh coconut;   
              - finely desiccated   
         1 tb Fresh lime juice; up to 2 tb   
              Few lemon slices; to insert   
              - while baking (optional)   
         1 tb Olive oil; up to 2 tb,   
              - (optional)   
              Oil; for frying   
              Salt; to taste   
      
     Note:   
      
     Make sure that the herbs etc and olive oil are of good quality in this   
     recipe. The taste and freshness goes a long way in this recipe since   
     they are the main flavors.   
      
     Pat the trout dry. Drizzle it with olive oil and sprinkle liberally   
     on both sides as well as the slit inside with salt. Set aside for   
          10    minutes.   
      
     In a blender, place all the ingredients listed and pulse to make a   
     fine paste. Do not use water to thin the paste. If needed, use olive   
     or any neutral oil. Brush this paste on both sides of the fish, stuff   
     inside the fish. Layer sliced lemon if using. Let sit for 25 to   
          30    minutes, refrigerated.   
      
     When ready to cook. Heat up the oven to 400?F. Heat up 2 to 3 tb oil   
     to smoking high in a cast iron (or any oven safe pan). Put the   
     marinated fish in the pan and let sear for 2 to 3 minutes. Flip and   
     let sear on the other side. Once the fish has seared, put the pan in   
     the preheated oven and let cook for 8 to 10 minutes (this time will   
     be more or less depending on the type of fish and the cut & weight,   
     adjust accordingly).   
      
     If you do not have an oven, after searing on both sides, put the heat   
     to low, cover the pan and let finish cooking on its juices for 8 to   
     10 minutes flipping once in between for even cooking.   
      
     Once the fish has cooked, squirt some fresh lime juice to taste.   
     Serve with some steamed vegetables of steamed rice.   
      
     Recipe by sanjuro   
      
     Recipe FROM:    
      
   MMMMM   
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