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Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

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Grilled Trout with Chilli and Coriander

Published on Wednesday 19th September 2007

Serves 2
Prep Time – 15 minutes
Cooking Time – 2 minutes
Calories – approx 300

This is a very light and tasty dish and it’s a great mid week supper for two. The use of yoghurt instead of coconut milk makes it a very healthy option and you can use any type of fish you like. I have done it with both salmon and cod.

Ingredients

• 2 filleted trout
  (Visit Loch Fyne for fresh Scottish Trout.)
• 1 shallot, peeled and finely chopped
• Juice of half a lime
• 1 medium hot red chilli, deseeded and finely chopped
• Large handful of coriander leaves
• 3 tbsp greek style yoghurt
• Salt and freshly ground pepper

Whiz the shallot, lime juice, chilli, most of the coriander, and yoghurt in a food processor until thick and creamy. Season generously.

Lay the fish in an ovenproof dish and spread the yoghurt mixture over the top.

Cook under a hot grill until the fish has cooked through and the mixture has coloured slightly. It should take about 8 minutes depending on the thickness of your fish.

Serve immediately with the remaining coriander leaves scattered over the top. Baby new potatoes and a green salad go really well.

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