easiest way to prepare speedyTrout with chargrilled capsicum, olives and tomato

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Trout with chargrilled capsicum, olives and tomato. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Trout with chargrilled capsicum, olives and tomato is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Trout with chargrilled capsicum, olives and tomato is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 large red capsicum, quartered, deseeded
  • 290g (1 1/2 cups) couscous
  • 375ml (1 1/2 cups) boiling water
  • Salt & freshly ground black pepper
  • 4 (about 180g each) ocean trout fillets
  • 1 tablespoon olive oil
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon Mexican taco seasoning
  • 1 x 400g can chopped tomatoes
  • 60g feta-stuffed green olives, halved lengthways
  • 1/4 cup fresh coriander leaves

Method

  • Step 1
    Preheat grill on high. Place capsicum, skin-side up, on a baking tray. Cook under grill for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes (this will help lift the skin). Peel and thickly slice.
  • Step 2
    Meanwhile, place couscous in a heatproof bowl. Pour over the boiling water while stirring with a fork. Cover with plastic wrap and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains. Season with salt and pepper.
  • Step 3
    Heat a non-stick frying pan over high heat. Brush trout with half the oil and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil.
  • Step 4
    Heat remaining oil in the frying pan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add taco seasoning and tomato and cook, stirring, for 1 minute or until heated through. Remove from heat. Add olives and capsicum and stir to combine. Season with salt and pepper.
  • Step 5
    Divide couscous among serving plates. Top with trout and spoon over the tomato sauce. Sprinkle with coriander to serve.

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