Curried Trout with Chutney and Cucumber-Melon Raita

1. 1

   Mix first 3 ingredients in small bowl.

2. 2

   Add 2 tablespoons mint; season generously with salt and pepper.

3. 3

   Chill raita while preparing trout.

4. 4

   Place trout fillets, flesh side up, on platter or baking sheet.

5. 5

   Brush each with 2 tablespoons chutney, covering top completely.

6. 6

   Sprinkle with salt and pepper.

7. 7

   Sprinkle each fillet with 1 teaspoon curry powder.

8. 8

   Sprinkle almonds evenly over fish; press very firmly to adhere.

9. 9

   Melt butter in large nonstick skillet over medium heat.

10. 10

    Add fish, almond side down, and cook until browned on bottom, about 4 minutes.

11. 11

    Carefully turn fish over and saute until cooked through, replacing any dislodged almonds, about 4 minutes.

12. 12

    Transfer fish to plates; sprinkle remaining mint over.

13. 13

    Spoon raita alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.