Time: 30 minutes
Servings: 4

Ingredients:

• 1 Tbsp olive oil
• 1.25lb Steelhead trout fresh fillet
• 3 tsp spice rub

• 1 tsp black peppercorns

• 2 tsp yellow mustard seed
• 1 Tsp coriander seed
• 2 tsp cumin seed
• 1 Tbsp sea salt
• 2 tsp high quality ground turmeric
• 1 Tbsp tamarind glaze
• 1 cup honey
• 1 cup soy sauce
• 3 Tbsp tamarind paste or store-bought tamarind chutney
• 1 Tbsp ginger garlic paste
• 1 Tbsp salt
• 1 Tbsp ground black pepper

Spice Rub Instructions: 

• Toast the peppercorns, mustard seeds, coriander seeds and cumin in a dry pan for about a minute until they are fragrant

• Combine the toasted spices with the salt in a spice grinder and grind to a fine powder

• Transfer the ground spice to a mixing bowl and add the turmeric powder, mixing well to combine. Transfer to an airtight container

Tamarind Glaze Instructions: 

• Combine all ingredients in a small saucepan and bring to a gentle boil
• Simmer for 10-15 minutes until the mixture is slightly thickened
• Allow the mixture to cool completely

Cooking Instructions:

• Heat a cast iron pan and add the olive oil
• Season your fillet liberally with the spice rub and sear on each side for about 2 minutes, or until the fish reaches an internal temperature of 130 degrees
• Brush the tamarind glaze on the fish and reheat it in the oven for about a minute until the glaze bubbles and caramelizes

Serving Instructions:

• Serve with basmati rice, a refreshing citrus salad or a roasted vegetable of your choice
• Enjoy!