1 (8 ounce) rainbow trout fillet
1 clove garlic
1/4 of an onion, finely chopped
2-3 tablespoons coconut oil
1/4 teaspoon Indian Masala
Dash fennel seed
Dash kosher salt
Dash ground cumin
Sea salt to taste
Pat the fillet dry and place on a plate, skin side up.
With a sharp knife cut slits in the skin about a half inch apart, just deep enough to see the flesh, being careful not to cut through the fish.
Season both sides of the fillet lightly with sea salt and drizzle with the juice of half a lemon; set aside.
Grind the fennel seed with a mortar and pestle, add the clove garlic, chopped onion, 1/2 tablespoon of the coconut oil, Indian Masala, kosher salt and ground cumin; mash into a thick paste.
Rub this paste over the fish and place in the refrigerator for 10 minutes.
Melt enough coconut oil to coat the bottom of a skillet over medium-high heat; place the fish skin side down in the skillet and cook for five minutes shaking the skillet every so often so the fish doesn’t stick, turn over and cook for a few more minutes until the fish flakes when poked with a fork, this will depend on the thickness of the fish.
Serve with the remainder of the lemon.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.