Aioli Trout Fillet with Naan

Chef Suman Hoque creates a delicately flavored trout recipe with traditional Indian flatbread.


  • trout fillet
  • 1/3 cup corn meal
  • salt and pepper
  • 1/2 tsp. dijon mustard
  • 1/2 cup mayo
  • 1 lemon, juiced
  • tomato, chopped
  • 1 cup micro greens or sprouts


Season trout fillet with salt and pepper. Sprinkle cornmeal so that the trout fillet is evenly coated. Add 2 Tbsp of olive oil to a skillet and set to medium heat. Sear fish until skin is crispy and golden brown, 4-5 minutes on each side.

Remove fish once it is done cooking. And using the same skillet, heat your naan bread for about 1 minute on each side.

In a small bowl combine, mayo, mustard and lemon juice to make a simple aioli sauce.

Roughly chop the fish and put it on the naan. Add tomatoes and a handful of the micro greens.  Drizzle a few spoonfuls of the aioli sauce. Serve and enjoy!

Naan with Aioli Trout

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