Spicy yogurt marinated trout with quinoa tabbouleh

The fish marinade is spicy, with a touch of sweet from yogurt. Definitely one of my favorite this one. Allow at least 2 hours for fish to marinade. You can use salmon or cod instead of trout and if you don’t mind wheat and gluten, using bulgur wheat can be nice too.

yoghurt marinated trout

Serves 2 as usual 🙂

2 skinless and boneless trout fillets
200g soy yogurt, preferably the one which is a bit sweet, like Alpro
1 garlic clove, crushed
1 small red chili, deseeded and chopped (remember to wash your hands afterwards! 🙂
1/2 tsp ground turmeric
juice of one lemon

For the tabbouleh:

1/2 (150g) quinoa
1 tbsp olive oil
juice of 1/2 lemon
1/2 red onion, finely chopped
1 large ripe mango, peeled and chopped
1/4 cucumber, diced
2 tbsp freshly chopped parsley
salt and black pepper

1. Place fish in a shallow dish, mix together all marinade ingredients, poor over the fish, cover and let it stand in the fridge for at least 2 hours.

2. To make tabbouleh, cook quinoa as per instructions on the pack (usually 10 minutes in boiling water is enough). Put the red onion, mango, parsley and cucumber in a bowl and add drained quinoa.

3. Whisk oil and lemon juice together with salt and pepper and pour over the tabbouleh. Mix well and let it stand until the fish is done.

4. Grill the fish with the covered in marinade under the moderate grill for 20 minutes, then serve on top of tabbouleh.

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