Featured Recipe
Pan-Seared Trout with Spiced Vegetable Couscous
By Kate
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Crispy-skinned trout fillets paired with a vegetable couscous infused with cumin and smoked paprika. The couscous relies on sautéed onions, diced carrots, bell peppers, and zucchini for a colorful, textural bite. Light curry powder and fresh garlic bring warmth without overwhelming. Uses olive oil and lemon juice for bright, balanced flavors. Couscous hydrates while veggies soften for a mix of fluffy and tender. Fillets cook on a hot pan until skin crisps and flesh flakes easily. Substitutes suggested for common ingredient swaps and tips to rescue overcooked fish or dry grains included.
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Prep:
15 min
Cook:
25 min
Total:
40 min
Serves:
4 servings
trout
couscous
healthy meals
french cuisine
seafood
Introduction
Crunch of hot pan. Skin crackles, releases fat, aroma sharpens. In a few minutes you’ll have flaky fish — not too dry, juicy, skin a crispy barrier. Vegetables soft but not mush can make or break couscous. Carrots, red pepper, zucchini all diced similar size for even cooking. Spices lifted just so; cumin and paprika mellow heat and earthiness. Garlic adds punch. Resting fish properly on dish lets juices redistribute; no one likes dry fish. Squeeze lemon last, no prematurely cooked acid. Sounds simple? Kitchen tricks make this dependable every time.
Ingredients
About the ingredients
Trout can be replaced with Arctic char or rainbow trout if unavailable; these bring similar fatty texture and delicate flavor. Couscous may be substituted with pearl couscous or millet but adjust liquid as absorbency varies. Olive oil preferred for balance; use neutral oil like grapeseed if you want fish flavor front and center. Vegetables can switch with seasonal produce but keep cooking times in mind — dense root veggies take longer, so dice smaller. Curry powder can be swapped with a pinch of turmeric and chili powder for different heat profiles. Using broth enriches couscous, water works but add salt generously. Fresh lemon juice brightens, no bottled replacements — size and acidity matter.
Method
Technique Tips
Hydrating couscous off direct heat prevents gummy texture; a tight lid retains steam for uniform cooking. Vegetables sauté sequentially until just tender avoids sogginess; dry heat extracts sweet notes from onions. Spices bloom in oil with vegetables; can’t just dump powdered curry into water and expect flavor. Fish skin crisp depends on dryness and pan temperature — pat fillets, don’t crowd pan. Press fish to keep contact; sizzling sound fades when ready to flip. Flip too soon and skin tears, too late and fish overcooks. Use thermometer if unsure — 50-54°C (122-129°F) for medium rare. Rest fish slightly off heat to fix juices. Lemon juice finishes with a fresh layer, adds balance to fatty trout. Parsley garnish for aroma and green dot contrast.
Chef's Notes
- 💡 Dry fillets well; moisture ruins crisp skin. Salt skin generously. Hot skillet is key, oil shimmering — listen for that sizzle. Flip when edges start to turn opaque.
- 💡 Couscous hydration must be done off heat; tight cover captures steam. If overcooked, stir butter and lemon juice in — fresh herbs perk it up. Avoid mushiness.
- 💡 Vegetables can vary by season, use what’s fresh. Adjust cook time for hearty roots, keep sizes consistent. Adding spices too quickly? They need some oil to bloom.
- 💡 Use broth for depth, water if needed — add extra salt for flavor. Olive oil preferred; neutral oil risks overpowering fish. Don't crowd the pan for better sear.
- 💡 If skin sticks, finish flesh-side down briefly. Broil to crisp skin, quick fix. Rest fish off heat to redistribute juices. Lemon juice last; too early cooks acids.
