Pan Seared Smokey Southern Trout with Vegetable Couscous

Updated: Jan 10

Fresh, Nutritious & Delicious

By: Pam Smith, RDN


Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from July 2019 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. (Find the video at Videos > Albums > Summer 2019.) Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

One of the best ways to jazz up veggies (or any recipe!) is to use herbs and spices! They add a sensational and easy pop of flavor that can elevate the most simple and humble piece of produce! - Pam Smith, RDN

Pan Seared Smokey Southern Trout with Vegetable Couscous


Yields: 4 Servings


Ingredients

  • 1 cup pearl (Israeli) couscous

  • 1 tablespoon olive oil

  • 1 tablespoon minced garlic

  • 1/4 cup finely diced Vidalia (or another sweet onion) or shallots

  • 2 1/4 cups chicken stock or water

  • 1 yellow pepper, julienne (about 1 cup)

  • 1 red pepper, julienne (about 1 cup)

  • 1/2 pound asparagus spears, trimmed and cut on bias into 2 inch pieces (about 1 1/2 cups)

  • 2 teaspoons P.S. Flavor!™ Mambo Italiano

  • 2 teaspoons P.S. Flavor!™ Creole Kitchen

  • 2 ears yellow corn, cut from cob

  • 1 cup grape or cherry tomatoes, quartered

  • 1/4 cup flat parsley or cilantro leaves, finely chopped

  • 1/2 cup freshly grated Parmesan

  • 4 fillets of fresh trout, 6-7 ounces each

  • 2 tablespoons P.S. Flavor!™ Smokey Southern

  • Fresh herbs and lemon wedges, for garnish



Method

  1. Pre-heat oven to 400º F.

  2. Heat a large nonstick skillet over medium heat, add couscous, and slowly toast until browned, stirring continuously. Add 1 teaspoon olive oil, 2 teaspoons minced garlic, 2 tablespoons chopped onion or shallots, and 2 cups chicken stock. Cook until al dente, about 10-12 minutes. Drain from broth in a colander.

  3. Heat 1 teaspoon olive oil in the large sauté pan and lightly sauté remaining onions, peppers, and asparagus; sauté until just tender. Add Mambo Italiano, Creole Kitchen, cooked couscous, corn, tomatoes, and remaining ¼ cup chicken stock. Stir in Parmesan cheese and chopped parsley or cilantro.

  4. Meanwhile, pat trout dry and season non-skin side evenly with Smokey Southern (about ½ tablespoon per fillet). Heat nonstick sauté pan over medium high heat. Add remaining teaspoon olive oil to pan and swirl to disperse, then place trout fillets in pan, seasoned side down. Cook for about two minutes, until the fish is pulling away from pan. Gently flip and place in heated oven for 4-5 minutes, until done.

  5. To plate, spoon Summer Vegetable Couscous onto plate, add trout fillet, and garnish with lemon wedge and fresh herbs.







Grocery List


SEAFOOD 4 fillets of fresh trout, 6-7 ounces each

PRODUCE 1 red pepper

1 yellow pepper

4 large garlic cloves

1 pint grape or cherry tomatoes

1 small Vidalia onion or 2 shallots

1/2 pound asparagus spears

2 ears yellow corn

1 large lemon

1 bunch flat leaf parsley or cilantro


DAIRY Freshly grated Parmesan cheese


MISCELLANEOUS

Pearl (Israeli) couscous

Chicken stock

CHECK YOUR PANTRY FOR Extra virgin olive oil


P.S. FLAVOR!™ SPICES Smokey Southern

Mambo Italiano

Creole Kitchen


Prep Sheet

EQUIPMENT Cutting board

Chef’s knife

Measuring cups and spoons

2 large nonstick oven-safe skillets

Colander

Spatula

Tasting spoons

Plates for serving


PRE-PREPPED INGREDIENTS 1 red pepper, julienne, about 1 cup

1 yellow pepper, julienne, about 1 cup

1 tablespoon minced garlic

1/4 cup finely diced Vidalia onion or shallots

1/2 pound asparagus spears, trimmed and cut on bias into 2 inch pieces, about 1 1/2 cups

2 ears yellow corn, cut from cob

1 cup grape or cherry tomatoes, quartered

1/4 cup fresh flat parsley or cilantro leaves, finely chopped

1 lemon, sliced in 4 wedges, for garnish


INGREDIENTS TO HAVE READY 2 tablespoons P.S. Flavor!™ Smokey Southern 2 teaspoons P.S. Flavor!™ Mambo Italiano 2 teaspoons P.S. Flavor!™ Creole Kitchen 1 cup pearl (Israeli) couscous 1 tablespoon extra virgin olive oil 2 1/4 cups chicken stock or water 4 fillets of fresh trout, 6-7 ounces each Fresh flat leaf parsley or cilantro, for garnish Wine of choice

Access a printer-friendly PDF of this recipe by clicking here. Visit the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub for cooking class videos, community, and more! Spice blends are available at the P.S. Flavor!™ shop at www.psflavor.com!




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