Gourmet Rainbow Trout - serves 4

4 large rainbow trout fillets
1 tbsp ground coriander
1 garlic clove, crushed
2 tbsp finely chopped fresh mint
1 tsp paprika
3/4 cup natural yogurt
To serve with salad and pitta bread.

With a sharp knife, slash the flesh of the fish fillets through the skin fairly deeply at intervals.
Mix together the coriander, garlic, mint, paprika and yogurt. Spread this mixture evenly over the fish and leave to marinare for about an hour.
Cook the fish under a moderately hot grill or on a barbecue, turning occasianally, until crisp and golden.
Serve hot with a crisp salad and some warmed pitta bread.