1. In a non-reactive bowl combine oil and lemon zest. Add Thai curry paste, soy sauce, mango chutney and chopped green onion. Place the trout fillets on a tray and pour marinade overtop. Cover and place in the refrigerator for at least 2 hours. 2. Remove trout from refrigerator, transfer fish to a clean tray and discard of the marinade. 3. Preheat the barbecue to medium high heat. Oil the grill and place the trout on the grill for approximately 3 minutes per side. Remove and plate on platter. ---------------------------------------------------------------------------
Nutrition
Ingredients
