15 minutes
This delightful recipe combines the robust flavors of North African chermoula with the delicate taste of fresh rainbow trout. In just 15 minutes, you'll have a stunning dish that serves four, perfect for a quick yet impressive meal.
Coriander Seeds
teaspoons
teaspoons
Dill Seeds
teaspoons
teaspoons
Garlic Clove, minced
each
Shallots, minced
each
Ginger, minced
NaN inches
Green Chile Pepper, seeded and finely diced
each
tablespoons
cups
Neutral Oil, for the grill or broiler
as needed
Rainbow Trout, scaled, gutted, and butterflied
0 lb
1. Grind the Spices
Begin by grinding the coriander, caraway, and dill seeds together with salt in a mortar and pestle until they form a fine powder.
2. Make the Chermoula Paste
Use a mini chopper or the same mortar and pestle to pulverize the garlic, shallots, ginger, and green chile pepper until they form a smooth paste.
3. Cook the Chermoula Mixture
Combine the ground spices with the garlic mixture and the tomato paste, stirring until they are well incorporated. Heat the olive oil in a small skillet over medium heat, then add the chermoula mixture. Allow it to cook for about three minutes.
4. Prepare the Trout
Set the chermoula aside on a plate to cool. Meanwhile, season the trout with salt and generously spread the cooled chermoula over the fish using a table knife.
5. Grill the Trout
Prepare your grill or broiler by oiling the grate with neutral oil to prevent sticking. Place the trout skin side down on the grill or skin side up if using a broiler. Cook for 6 to 8 minutes, then gently flip and cook for an additional minute.
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