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Foodie

Lime & Chilli Trout Skewers With Rainbow Julienne Salad

The fish of the moment, it’s time to delight friends and family over summer festivities with this beautiful, light trout dish. 

Lime & Chilli Trout Skewers With Rainbow Julienne Salad

Ingredients

Serves 4

For the trout:
½ tsp cumin seeds
½ tsp coriander seeds
1 mild red chilli, deseeded and finely chopped
1 tbsp lime juice
1 tbsp olive oil
800g rainbow trout (filleted and skinned weight)

For the salad:
100g red cabbage
150g white cabbage
100g carrot
¼ cucumber, deseeded
1 tbsp rice wine vinegar
A pinch of cumin
1 tbsp lime juice
2 tsp granulated or caster sugar
2 tbsp Greek yoghurt
A small handful of coriander leaves
1 firm mango, skinned and sliced into matchsticks
1 lime (to serve)

Method

1. Toast the cumin and coriander seeds in a small frying pan for a few minutes, then crush them with a pestle and mortar. In a small bowl, combine the spices with the chilli, lime juice and olive oil.

2. Slice the fish fillets into long strips and add them to the marinade; refrigerate for at least 30 minutes.

3. For the salad, shred the two types of cabbage, and slice the carrot and cucumber into matchsticks. Combine the vegetables in a large bowl and sprinkle with a teaspoon of sea salt. Toss with your hands, and leave for at least 20 minutes.

4. In a separate bowl, combine the rice wine vinegar, cumin, lime juice and sugar, and set aside.

5. Heat a grill to a medium-high setting. Skewer the pieces of fish lengthways and cook them for 6–8 minutes, turning them after a few minutes.

6. Add the yoghurt and the lime dressing to the salad, and toss lightly with your hands. Tip in the coriander leaves and mango, and gently mix again. Divide the trout skewers and salad among four plates, and serve with wedges of lime.

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