Moroccan Ocean Trout with Cranberry and Almond Couscous

I don't know what it is with men - they are fixated with fire!!!

I had just purchased some ocean trout to have for dinner, and the first words out of Mr. CCC's mouth were "are you going to barbecue that?"  I very rarely cook fish on the BBQ - not that I don't like it on there - but he tends to "overcook" it and I prefer having the control of it in the kitchen (yes - I know, that's the control freak in me coming out!!).

Anyway getting back to the BBQ question I told him "no, I am going to give it a dukkah crust and serve it with couscous".  You should have seen the look on his face - he thought I said something about the dog and the "puss puss" (must get his hearing checked after Christmas!!!)

I saw this recipe in the latest MasterChef Magazine it just looks so festive - all red and green and golden!!  I was unable to get salmon (well I could - but it was too expensive for the five of us to have, so I substituted Ocean Trout instead).

Moroccan Ocean Trout with Cranberry and Almond Couscous
Adapted from recipe in MasterChef Magazine December issue


Serves 4

40g Dukkah *
4 x 150g pieces of ocean trout, pin boned (skin on or off - personal choice)
1 tbs olive oil

Couscous

2 cups vegetable stock
1 1/2 cups couscous
1/2 cup sweetened dried cranberries
1/3 cup toasted slivered almonds
3/4 cup torn mint leaves
1 orange, segmented
1/4 cup lemon juice
50g butter

"Toast" the almonds by putting them in a non stick frypan over medium heat.  Cook, stirring constantly, for approximately 5 minutes, or until they are golden.  They will continue to cook until they cool - so make sure you turn off the heat before they are too brown.  Remove from the pan immediately and allow to cool on a plate.






To make the couscous, bring the stock to the boil in a saucepan. (Make sure the saucepan is large enough to accomodate the couscous once it expands - you also need enough room to fluff through the other ingredients!!)  Remove from the heat, stir in the couscous.  Stand, covered, for 5 minutes.  Fluff the couscous with a fork.  Add the remaining ingredients.  Season with salt and freshly ground black pepper.

To make the Moroccan Fish, place the dukkah on a plate.  One at a time, add the fish and turn to coat. Scatter the remaining dukkah over the top of the fish.  Heat the oil in a large frying pan over medium high heat.  Add the fish and cook for 3 minutes each side, for medium, or until cooked to your liking.

Divide the couscous among the serving plates.  Top with the fish, and serve with extra mint leaves and lemon wedges.

* There are several types of Dukkah available (in the spice section of your supermarket) - I chose to use Pistachio Dukkah.


Although you can't see the cranberries that well - it was a lovely festive looking dish with the red of the cranberries and the green of the mint.

So Dear Readers are you starting to plan your Christmas feast - what will it be - the traditional - or something easy and more modern?