Trout with Lemons, Raisins and Pine Nuts

I have been searching for a delicious trout recipe. My husband recently went fishing and brought home 10 beautiful rainbow trout. I felt the need to find a recipe that honored this cherished, delicate ingredient.

This recipe has the flavors of Morocco – raisins, lemon and pine nuts. I changed two things about the recipe. The first is that I do not have easy access to preserved lemons so instead I submitted one medium lemon’s zest and juice. I also decreased the amount of water from 4 cups (which is more of a soup) to 2-1/2 cups. If you want a broth soup, I would recommend the addition of layered sliced roasted potatoes on the bottom of a bowl and then ladling the trout soup on top.

Overall, the flavors were delicious and really brought out the delicate taste and texture of the succulent trout. This is definitely a tried and true favorite.

If you have any trout recipes and would like to pass them along, please feel free to post them in the comments section.

Trout with Preserved Lemons, Raisins and Pine Nuts

Sliced Trout Fillets

By Paula Wolfert

Food and Wine

Two 8-ounce skinless trout fillets, cut into 1-inch pieces

Salt and freshly ground black pepper

Cayenne pepper

3 tablespoons coarsely chopped cilantro

2 tablespoons golden raisins

6 scallions, halved lengthwise and sliced 1/8 inch thick on the diagonal (1 cup)

2 medium carrots, sliced 1/8 inch thick on the diagonal

1 teaspoon honey

1 preserved lemon—pulp removed, peel rinsed and minced

1 tablespoon pine nuts

1 tablespoon extra-virgin olive oil

In a shallow dish, season the fish with salt, black pepper and cayenne; spread in a single layer. Sprinkle the fish with 1 tablespoon of the cilantro. Cover with plastic wrap and refrigerate while you prepare the rest of the dish.

In a small bowl, cover the raisins with warm water and let stand until plump, about 10 minutes. Drain.

Meanwhile, in a large, deep skillet, combine the scallions and carrots with 4 cups of water and simmer the vegetables over moderate heat until the carrots are tender, about 10 minutes. Add the honey, preserved lemon peel, raisins and pine nuts, season with salt and black pepper and simmer the mixture for 10 minutes longer.

Slip the trout into the broth, cover and simmer over moderately low heat until the fish is just barely cooked through, about 10 minutes. Drizzle the fish with the olive oil, garnish with the remaining 2 tablespoons of chopped cilantro and serve.


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