Tandoori-style trout

Tandoori-style trout

Another recipe from the WW Irresistable magazine.

Serves 2

6½ points per serving

4 tbsp very low fat fromage frais

4 tbsp tandoori paste

2 x 150g boneless rainbow trout fillets, skinned and cubed

2 x 60 low fat mini naan breads

Raita:

100g very low fat plain yogurt

½ cucumber peeled, deseeded and diced

4 tbsp finely chopped fresh mint

Salad:

½ red onion, sliced finely

2 ripe tomatoes, deseeded and sliced finely

2 tbsp fresh coriander, chopped

Combine fromage frais, tandoori paste and a little seasoning in a bowl.  Add the cubed trout, cover and chill for 30 mins to 1 hour.

Make the raita by combining the ingredients in a small bowl. Chill until needed.

Make the red onion and tomato salad by combining the ingredients in a small serving dish.  Chill until ready to serve.

Preheat the grill to high. Thread the trout onto metal skewers and grill for 5-6 minutes on each side until the fish is just cooked.

Warm the naans and serve the cooked fish with the raita and salad.