Thai Spiced Trout

• 4 (6 ounce) trout fillets, cleaned skin on approximately
• 18 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)

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

trout, vegetable oil, lemons, green curry, soy sauce, mango, spring onion, salt

Taken from www.food.com/recipe/thai-spiced-trout-259377 (may not work)