Peppercorn Trout with Curry Corn Sauce

Makes 2 servings

Ingredients:

1 8-ounce can white corn
1/4 cup plain yogurt
3/4 teaspoon curry powder, divided
2 tablespoons mixed peppercorns, coarsely ground
1 pinch ground nutmeg
2 skin-on trout fillets, 6 to 8 ounces each
cooking spray oil

Preparation:

In a blender or food processor, blend the white corn with it’s own
liquid, yogurt and 1/4 teaspoon of the curry until smooth. Transfer to
a small saucepan and heat slowly.

Preheat your oven to 400 degrees F.

Meanwhile, on a large plate combine the peppercorns with remaining 1/2
teaspoon curry and nutmeg. Roll flesh side of fillets in pepper
mixture and arrange skin side down in a glass baking dish that has
been sprayed with cooking spray.

Bake for 6 minutes or until fish flakes with a fork. Spoon hot corn
sauce on each plate and top with trout. Serve immediately.


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