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How to make Trout with chargrilled capsicum, olives and tomato

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

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.