Green Curry Rainbow Trout
1 2-3 pound whole fish (such as Rainbow Trout)
1 tbsp Thai green curry paste
1 ripe plum tomato
minced herbs for garnish (mint, cilantro, and/or parsley)
Start the grill or preheat the oven to 400F. Wash the fish inside and out. Mine had no head but it did have a tail, and I just left it as it was. Make two layers of foil big enough to wrap up your fish and spray with oil.
Place the fish on the foil and spread it inside and out with the green curry paste, focusing more on the inside. You could make 3 shallow cuts on the skin side of the fish if you'd like to get the spices to penetrate more, although I didn't do this so I can't say if it dries the fish out at all. I don't imagine it does. Cut the lime and tangerine into thinnish wedges and pack them inside the fish, squeezing out a bit of the juice as you do so. Slice the tomato into round slices and arrange along the top of the fish. Season to taste with a bit of sea salt and freshly ground pepper.
Fold the foil over the fish in a nice little parcel, making sure to crimp and seal the edges. I grilled mine over a fairly low fire - the fish was on the edge of the barbecue as other items came and went - and it took about 40 minutes. You could also put the foil package on a rimmed baking sheet and roast in the oven - I would check it after 20 minutes as it would probably cook quite a bit faster.
To serve, remove the skin, bones, and tail and arrange the cooked fish on a platter. Top with the cooked tomatoes and pour the sauce from the foil package over all. Sprinkle with fresh herbs and serve.