So, now that I have a full jar of preserved lemons, it’s time to use them. (Check out my last post if you have no idea what I’m talking about). And one of my favorite ways to use them is making this Moroccan grilled trout over couscous. I had originally seen a version of this done by Jamie Oliver using pan fried bream. It was one of those super quick meals that you can make in 15 minutes, or something like that. While I would say you can certainly do this that quickly, there is really no need to rush. Take your time. The great thing about this recipe is that the longest cooking thing is the fish, and you can cook that however you like. I prefer it grilled, but I’ll trust you to use your own fish cooking discretion.
The main flavor for this dish is in the bright, punchy sauce, which uses those preserved lemons I made. They’re blended with pomegranate, pistachios, cilantro and dried apricots. It’s tart and a little bit sour, which goes really well with the fish. And I like to serve it all up with a good bit of cool yogurt and some super spicy harissa.
This is also a really easy recipe to scale up or down if you want. I made this a few years ago for our New Years Eve dinner, and I think there were around 10 of us eating. And because everyone can make up their own plate, with whatever toppings they like, and omit the ones they don’t, its great for crowd.
The great thing about this recipe is that the longest cooking thing is the fish, and you can cook that however you like. I prefer it grilled, but I’ll trust you to use your own fish cooking discretion
For this particular version I used rainbow trout, ‘cause I really like it, but you can make this with any type of fish you like, or really whatever protein or veg you like. I usually make extra of everything else, like the couscous and sauce, as leftovers for lunch the next day.
Moroccan Grilled Trout
with Preserved Lemon + Pomegranate
This is a good amount for 2-3 people. In our case, it was three. (I hope you liked it, Lem!)
So, feel free to scale up if you’re panning on feeding more people.
- 4 Rainbow Trout Fillets (skin on or off, I like it on)
- 1 cup dried couscous – Combined with 1½ cups boiling water, Pinch of salt, Tsp Olive Oil or butter
- 1 Bunch of Scallions
- Seeds (Arils) from 1 Pomegranate – or ½ cup juice
- ½ preserved lemon – washed, and remove the fruit bit
- Small bunch of cilantro
- 2 tbsp roasted pistachios
- Dash of Olive Oil
- 5 dried apricots
- Seeds (Arils) from 1 pomegranate
- 2 tbsp roasted pistachios – chopped
- Plain Yogurt
- Harissa – Spicy or Mild, whatever you like
First up is to make your sauce. Combine your pomegranate seeds, or juice, preserved lemon, cilantro, pistachios and a dash of oil into a food processor or immersion blender and blend until almost smooth. Give it a taste to see if you need any salt, usually the preserved lemon is enough, but it’s always good to check.
Next up is to make your couscous. Follow the directions on the packet for your water to couscous ratios, if there is one. I generally combine 1 cup couscous with 1½ cups boiling water, a pinch of salt and some oil. Then let it sit, covered, until I’m ready to plate.
And finally the last bit, grilling. Toss your scallions with a small bit of oil and grill till they are charred and tender. Next grill your fish till it’s cooked through. The rainbow trout only takes about 2-3 minutes per side.
And, finally, plating it up. Fluff your couscous with a fork and tumble onto your platter. Top with your scallions, grilled fish and large dollops of that delish sauce. I also like to scatter lots of pomegranate seeds, pistachios and cilantro on top. And, be sure to serve some yogurt and harissa on the side too. That’s it. Eat up!