Grilled Trout With Chilli & Coriander Yoghurt
1 shallot,finely chopped
Juice of ½ lime
1 red chili, de-seeded & finely chopped
Large handful of fresh coriander leaves finely chopped
1 ½ tablespoons Greek style yogurt
Salt & pepper to taste
2 large trout fillets 1 tablespoon pine nuts
Cayenne pepper to taste
METHOD
Place shallot, lime juice,chili ,most of the coriander leaves , yogurt and a generous seasoning of salt into a food processor, whiz until thick and creamy.
Lay trout fillets in an oven proof dish, spread over the yogurt mixture
sprinkle with pine nuts and a pinch of cayenne pepper.
Cook under hot grill until fish is opaque and yogurt mixture has colored slightly, about 8 minutes, scatter remaining coriander leaves over trout and serve with a green salad and potatoes
