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Trout with chargrilled capsicum, olives and tomato
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your omega-3 levels with a delicious trout and couscous dish.
Ingredients:
  • 1 large red capsicum, quartered, deseeded
  • 290g (1 1/2 cups) couscous
  • 375ml (1 1/2 cups) boiling water
  • Salt & freshly ground black pepper
  • 4 (about 180g each) ocean trout fillets
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 10.00 gm Mexican taco seasoning
  • 1 x 400g can chopped tomatoes
  • 60g feta-stuffed green olives, halved lengthways
  • 62.50 ml fresh coriander leaves
Instructions:
  • Preheat the grill on high and place the capsicum, skin-side up, on a baking tray. Grill for 8-10 minutes until charred and blistered. Then, transfer the capsicum to a sealable plastic bag and let it sit for 5 minutes to make peeling the skin easier. Finally, peel the capsicum and slice it thickly.
  • Place couscous in a heatproof bowl and pour over boiling water while stirring gently with a fork. Cover with plastic wrap and let sit for 5 minutes until liquid is absorbed. Fluff the couscous with a fork and season with salt and pepper to taste.
  • Preheat a non-stick frying pan over high heat. Brush trout with half of the oil and sear for 3 minutes on each side for medium doneness or to your desired level of doneness. Place on a plate and tent with foil.
  • In a frying pan over medium heat, heat the remaining oil. Add onion and garlic, cook and stir for 3 minutes until the onion softens. Stir in taco seasoning and tomato, cook for 1 minute until heated through. Remove from heat and stir in olives and capsicum. Season with salt and pepper before serving.
  • Separate couscous onto plates. Place trout on top and generously ladle the zesty tomato sauce over. Finish with a sprinkle of fresh coriander before serving.

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