Grilled Spiced Trout Fillets

4 4 1/2 oz. each trout fillets
For the marinade:
1 tsp. tamarind concentrate or
1/2 to 1 tsp. cayenne pepper
1 Tbsp. chopped fresh coriander
1/2 tsp. ground coriander
1/2 tsp. ground cumin
2 tsps. garlic puree, or crushed garlic
aalt
oil for greasing
To garnish:
fresh coriander; lemon wedges

Put the fillets side by side in a single layer, skin side down, in a shallow
non-corrosive dish. To make the marinade, blend the tamarind with 2 Tbsps.
of hot water in a bowl. If it does not dissolve, stand the bowl over a pan
of simmering water and stir until it does. Allow it to cool. Add the cayenne
pepper, chopped coriander, ground coriander, cumin, garlic, and salt to
taste to the tamarind water, then pour it over the fish. Using the back of a
spoon, spread the marinade so that it covers the fillets evenly and
completely. Leave them to marinate for 30 minutes. Heat the grill to high.
Line the grill pan with foil, then brush it with a little oil. Place the
fish on the foil and grill for 5 minutes, or until the flesh flakes easily.
Remove the fillets from the grill and garnish with a few sprigs of fresh
coriander and the lemon wedges.
Makes 4 servings.


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