OCEAN TROUT WITH HONEY, SESAME & TERIYAKI

PREP + COOK TIME 25 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Family Favourites Food to Share -

This recipe is egg−free

¼ cup (60ml) teriyaki mari­nade ¼ cup (90g) honey

(see tips over page)

2 x 200g ocean trout fil­lets, skin on 2 x 150g ocean trout fil­lets, skin on

(for the kids)

1 cup (250ml) chicken stock 2 ta­ble­spoons dried cur­rants

1 cup (200g) whole­meal cous­cous 100g baby spinach leaves

20g but­ter, chopped

2 tea­spoons sesame seeds, toasted co­rian­der leaves (op­tional), to serve

1 Com­bine teriyaki mari­nade and honey in a small saucepan; bring to the boil. Di­vide mix­ture into two por­tions; re­serve one por­tion for serv­ing.

2 Cook fish, skin−side up on a heated oiled grill plate (or grill or bar­be­cue), over high heat for 3 min­utes. Turn fish, brush with half the teriyaki mix­ture. Cook for a fur­ther 2 min­utes or un­til just cooked, brush­ing with a lit­tle more of the teriyaki mix­ture.

3 Mean­while, heat stock and cur­rants in a small saucepan over high heat for 1 minute or un­til boil­ing. Com­bine cous­cous and spinach in a large heat­proof bowl. Pour stock mix­ture over cous­cous, cover; stand for 5 min­utes or un­til liq­uid is ab­sorbed. Add but­ter and fluff with a fork.

4 Spoon cous­cous mix­ture onto serv­ing plates; sprin­kle with sesame seeds. Top with trout. Gar­nish with co­rian­der, if you like, and serve with re­served teriyaki mix­ture.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.