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trout salt cayenne pepper cilantro golden raisins scallions carrots honey nuts extra-virgin olive oil
Viewed: 39 - Published at: 5 years agoIngredients
- 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 lemonpulp removed, peel rinsed and minced (see Note)
- 1 tablespoon pine nuts
- 1 tablespoon extra-virgin olive oil
Method
- 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.
