Trout with “Hashew”

My parents have memories of going to the rivers on hot summer nights in the Middle East to go sit on the outside patios or walk along the promenades (called casinos- but no gambling, just socializing), while waiting for freshly caught fish to be cooked in the tandoor ovens. Although the species of fish and tandoor ovens are not available here in the states, this dish we make with trout still reminds them of those nights.

Hashew is made of onions and tamarind paste (which I most recently used here) and has a great flavor with trout. Just be careful of all the bones in the fish while eating- don’t be afraid to use your hands!

Trout with Hashew

Serves 4

4 Whole Trouts, cut open to lie flat, heads removed

Salt

Cooking Spray

Hashew:

2 yellow onions, finely chopped

6 garlic cloves, pressed

1 ½ TBS Tamarind Paste, thinned with ½ cup water

1 ½ TBS  Madras curry paste

1 tsp salt

Special Tools: Fish grilling baskets

Preparation:

Sprinkle each fish with salt. Cover the inside of the fish grilling basket with foil and poke holes around the foil and spray with cooking spray.  Lay fish flat and cover with basket (see picture below).

In a bowl, mix together all the Hashew ingredients. Set aside.

Cooking:

Heat grill to medium. First starting with the skin side of the fish on the grill, cook for 5 minutes. Flip the basket over and grill for about 10 minutes, until the filet is light brown on the edges. Turn the basket back over so the skin side is back on the grill and spoon the Hashew over the fish to cover. Let cook for about 3 minutes and remove from grill and basket, using the foil as a plate. Repeat with each fish.

Right before serving, put all fish in the oven on a baking sheet set to Broil for 7 to 10 minutes, until all the Hashew liquid is absorbed and the fish edges are crispy.

Eat with rice, couscous or on it’s own.

{Fish post grill with hashew- pre broiler}

{Fish post-broiler- the best part is the crispy edges}