Trout with Preserved Lemons, Raisins and Pine Nuts

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!