Trout with Preserved Lemons, Raisins and Pine Nuts Recipe

Name: Trout with Preserved Lemons, Raisins and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a shallow dish, season the fish with salt, black pepper and cayenne; spread in a single layer.
2
Sprinkle the fish with 1 tablespoon of the cilantro.
3
Cover with plastic wrap and refrigerate while you prepare the rest of the dish.
4
In a small bowl, cover the raisins with warm water and let stand until plump, about 10 minutes.
5
Drain.
6
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.
7
Add the honey, preserved lemon peel, raisins and pine nuts, season with salt and black pepper and simmer the mixture for 10 minutes longer.
8
Slip the trout into the broth, cover and simmer over moderately low heat until the fish is just barely cooked through, about 10 minutes.
9
Drizzle the fish with the olive oil, garnish with the remaining 2 tablespoons of chopped cilantro and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Two 8-ounce skinless trout fillets, cut into 1-inch pieces, Salt and freshly ground black pepper, Cayenne pepper, 3 tablespoons coarsely chopped cilantro, and more.

Yes, Trout with Preserved Lemons, Raisins and Pine Nuts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Trout with Preserved Lemons, Raisins and Pine Nuts

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