every lidl helps

Tamarind trout with three-herb and orange couscous salad.

In Recipes on April 26, 2009 at 22:20

trout and couscous

In today’s Observer Food Monthly were a few Nigel Slater recipes for couscous, and one in particular looked like it would go well with some fish we had in the fridge.  The mixture of herbs and orange suggested quite a light and fresh dish, and so we went with quite a strongly flavoured marinade for the fish.

—SD—

Ingredients.

Fish:

Two trout fillets (£2.50)

Tamarind paste, 2 tbsp, (£0.35)

Coriander, handful, finely chopped (£0.15)

Ground cumin, 2 tsp

Ground coriander, 2 tsp

Hot Chilli powder, 2 tsp

Large garlic clove, crushed

Salt, a good grind

Lemon slices, to garnish

Couscous:

100g couscous (£0.10)

Boiled water

Orange (£0.20)

Mint, few leaves

Parsely, handful

Coriander, large handful

Lemon, juice of one (£0.30)

Total cost: £3.60 (not including all the spices and herbs, which are either free from the garden or too small to calculate!)

—SD—

Method.

The fish would need marinading for a good 30 minutes, and so this was prepared first.  After mixing the tamarind paste with a dash of water to loosen it up a bit, we added the herbs and spices, as well as the garlic which was well crushed.  When it was all mixed together the fish were laid on a plate and coated with the mixture.

After 30 minutes the fish were put skin down into a moderate grill for about 10-12 minutes.  I put some foil on the grill to stop it getting covered in burnt fish, which can be a pain to clean!

While the trout was getting its grill on, the couscous was made.  Usually we just put the required amount into a bowl and just cover with boiled water, and then cover for 5-10 minutes to allow it to be absorbed.  While waiting, the herbs were finely chopped and combined, and the orange peeled and chopped into smallish pieces.  The smell of the herbs at this point suggested it was going to taste delicious.  After fluffing the couscous with a fork, the herbs and orange pieces were added to it, along with the juice of a lemon and a good grind of salt.  The trout by this time was smelling amazing, and after taking it out of the oven it was ready to serve, and more importantly, to eat!  It tasted delicious, and there was even some couscous left over for lunch tomorrow.

—SD—

Washing up count: chopping board, knife, 2 bowls, teaspoon, table spoon = 6.

***supper diem***

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