I’m not usually a big fan of store-bought sauces, but Thai and True made right here in Oregon has some delicious products.  I use their curry pastes as an accent to my Thai inspired meals. This recipe calls for green curry paste, which can also be made fairly easily from scratch if you have  access to the ingredients.

1 filet of trout

Juice of ½ a lemon

Oil

Fish sauce

Green curry paste

Minced shallot

Lightly oil trout and squeeze lemon over.  Drizzle with fish sauce and then slather with curry paste as if it is mayo on a sandwich.  Top evenly with minced shallot and let sit for 1 hour in the refrigerator.  When ready, broil for about 8 minutes & serve.

Cooking time: 1 hour 15 minutes

Serves 1