curried-trout-with-chutney-and-cucumber-melon-raita-239091.json

{
    "directions": [
        "Mix first 3 ingredients in small bowl. Add 2 tablespoons mint; season generously with salt and pepper. Chill raita while preparing trout.",
        "Place trout fillets, flesh side up, on platter or baking sheet. Brush each with 2 tablespoons chutney, covering top completely. Sprinkle with salt and pepper. Sprinkle each fillet with 1 teaspoon curry powder. Sprinkle almonds evenly over fish; press very firmly to adhere.",
        "Melt butter in large nonstick skillet over medium heat. Add fish, almond side down, and cook until browned on bottom, about 4 minutes. Carefully turn fish over and saut\u00e9 until cooked through, replacing any dislodged almonds, about 4 minutes. Transfer fish to plates; sprinkle remaining mint over. Spoon raita alongside."
    ],
    "ingredients": [
        "1/2 cup plain whole-milk yogurt",
        "1/3 cup diced unpeeled English hothouse cucumber",
        "1/3 cup diced peeled cantaloupe",
        "3 tablespoons chopped fresh mint, divided",
        "2 large (8- to 9-ounce) trout fillets with skin",
        "4 tablespoons mango-ginger chutney",
        "2 teaspoons Madras curry powder",
        "1/3 cup sliced almonds",
        "2 tablespoons (1/4 stick) butter"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Fruit",
        "Vegetable",
        "Saut\u00e9",
        "Quick & Easy",
        "Yogurt",
        "High Fiber",
        "Melon",
        "Trout",
        "Cucumber",
        "Summer"
    ],
    "title": "Curried Trout with Chutney and Cucumber-Melon Raita",
    "url": "http://www.epicurious.com/recipes/food/views/curried-trout-with-chutney-and-cucumber-melon-raita-239091"
}