British Trout Association - Recipes

Home > Cooking > Recipes > Blackened Trout with Herbed Couscous

Recipes
Barbecue tips
Preparation
Tips on cooking Trout
Nutritional value of Trout
Smoked Trout

Ingredients:

Prep time: 15 minutes, plus marinating
Cooking time: 6-8 minutes
Serves: 4

4 whole trout
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt

Herbed Couscous

250g (8oz) couscous
450ml (3/4pint) hot vegetable stock
6 tablespoons olive oil
1 garlic clove, crushed
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh coriander
2 ripe tomatoes, peeled and diced
2 tablespoons lemon
salt and pepper
vegetable oil, for frying

Blackened Trout with Herbed Couscous

Couscous makes a delicious accompaniment to the spice coated trout

Method:

Wash and dry the trout and using a sharp knife cut several slashes into each side. Combine all the remaining ingredients and rub all over and inside the fish. Set aside for the flavours to develop for at least 30 minutes.
Meanwhile, put the couscous into a bowl and pour in the hot stock, leave to soak until the grains are softened and the liquid is absorbed. Combine the remaining ingredients and stir into the couscous, season to taste and set aside until required.
Heat the oil in a large frying pan and fry the trout for 3-4 minutes each side until cooked through. Drain on kitchen paper and rest for 5 minutes. Serve with the couscous.

British Trout Association, The Rural Centre, West Mains, Ingliston EH28 8NZ
Tel: 0131 472 4080 Fax: 0131 472 4083 E-mail: mail@britishtrout.co.uk