Harissa Trout with Tri-Coloured Quinoa and Grilled Asparagus

 

 

    It’s Trout Tuesday again!! I love when it’s fish day!   trout 2  

It’s been a while since I had Trout and every time I have it I forget how awesome it is! It’s a great fish because it’s mild and absorbs flavours easily!

  trout 1   

For those of you who don’t know what harissa is or what it tastes like here’s the low down. It’s a North African spice paste basically made from a puree of mint chilis, caraway, cumin, coriander, garlic, lemon and olive oil. It packs quite a punch without being particularly spicy! It’s fabulous rubbed on chicken pieces and bbq’d as well! I think maybe when I started to think of this recipe I was longing for summer nights. This is often something I’d barbeque in the summer. It’s light and simple flavours mix well with the heat of our evenings. But weirdly it was almost like comfort food in the dead of winter! So hey…now I know it’s a season-less dish!! 🙂  You don’t have to be too picky with the greens, almost anything would work great with it. Mix spinach in or even shredded Chard.    

trout 3  

I always crave deep rich flavours and this doesn’t disappoint!  

Crispy Harissa Trout with Lemon Tri-Coloured Quinoa and Asparagus
Serves 4
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Ingredients
  1. 2 tablespoons Harissa
  2. 4- 6oz Blue Goose Pure Foods Trout fillets, skin on
  3. 1 tablespoon olive oil
  4. Store bought tzatziki and lemon wedges to serve
  5. 16 Asparagus Spears
For Quinoa
  1. 1-1/2 cups Mixed Quinoa, - red, white, black
  2. 2 tablespoons lemon juice
  3. 1 tablespoon finely grated lemon zest
  4. 3 cups chicken or vegetable stock
  5. Salt and pepper
  6. 1-1/2 cup Arugula
Instructions
  1. To make the Lemon Quinoa, place the stock in a medium pot along with juice and zest. Bring to a boil and add quinoa. Lower heat and simmer for 15 min. Remove from heat and let stand. Fluff with a fork after 20 min.
  2. Place Asparagus on tinfoil or tray and drizzle with 1 tablespoon of olive oil and salt\pepper. Roast at 400 degrees for 20 min.
  3. To cook the fish spread harissa over top and sides of fish. Heat a large fry pan to medium high. Add oil and add fish skin side down. Cook for 4-5 minutes then flip fish for 1 minute.
  4. Toss warm quinoa with arugula and spoon onto 4 plates. Place asparagus on quinoa and then fish. Serve with Tzatziki and lemon wedges.
Adapted from loosely adapted from Donna Hay
Adapted from loosely adapted from Donna Hay
Nancy's Cravings http://nancyscravings.com/

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