Thai Spiced Trout

Adapted this a recipe from Rob Rainford that I obtained via Food Network Canada.

• Ready In: 2 hrs 12 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  trout fillets, cleaned skin on approximately
• 1⁄8 cup  vegetable oil
• 2  lemons, zest of
• 1  tablespoon green curry paste
• 1  tablespoon light soy sauce
• 2  tablespoons mango chutney (store made )
• 1  bunch spring onion, fine chopped
•  salt and pepper (note you may not need the salt as soy sauce is salty)

Directions

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.