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chermoula grilled trout with ravioli and tomato basil salad

June 3, 2009

trout

Ah, summer meals.  This is the time for simple, and barbecued, instead of heavy and casseroled.  From Cream and Sugar’s blog, we borrowed her chermoula grilled salmon recipe.   I substituted trout.  It was light and delicious.  Paired with asiago ravioli (store bought) and a tomato basil salad with feta and an olive oil, balsamic vinegar and garlic dressing, it was a perfect meal to inhale before rushing out to the soccer field – with combined kids, we do that seven times a week in the months of May and June…fast, but yummy.  That’s what we are all about.

Chermoula Grilled Trout
-from Cream and Sugar

fresh trout fillets
1/2 cup fresh cilantro, chopped
1/4 cup sesame seeds
4 cloves garlic, minced
1/2 cup olive oil
1 Tbsp paprika
1 teaspoon chili flakes
1/2 teaspoon salt
1 lemon, squeezed
zest of a lemon

Combine all the above ingredients (except fish) in bowl.  Put the fish in a ziplock bag and add marinate.  Shake to cover.  Refrigerate for at least one hour.  Then barbecue the fish, 4-6 minutes on each side (depending on how thick the fish is) and serve.

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3 Comments leave one →
  1. June 3, 2009 8:43 am

    Looks great! Glad we could provide some inspiration.

  2. June 6, 2009 11:27 pm

    I have some trout from the market that I’ve been trying to figure out how to use, but I don’t have a barbeque. Do you think this would work if I pan-fried it or baked it in the oven?

  3. June 7, 2009 6:25 am

    I’d say baked in the oven would be closest to barbecuing…

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