I’m in another busy period of work, so expect a lot of quick weeknight dinner meals! Seafood is always a favorite quick meal of mine, and this recipe from Cooking Light’s latest issue is ready in no time! I paired it with an adaptation of a Bon Appetit Couscous recipe.
The trout is pan seared and then topped with a chunky warm parsley-caper vinaigrette. I’d suggest doubling the recipe so you have some to toss into the couscous!
Ingredients:
Couscous:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon turmeric
- 1 2/3 cups water
- the zest of one lemon
- 1/2 teaspoon coarse kosher salt
- 1 1/2 cups plain couscous
- 2 tablespoons fresh lemon juice
Trout:
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons olive oil, divided
- the zest of one lemon
- the juice of one lemon
- 1 tablespoon capers, drained
- 4 (6-ounce) trout fillets
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 lemon wedges (optional)
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