Recipe: Grilled Trout with Almond Chermoula
Now that spring seems to be nudging its way closer, I am all about breaking out the grill and using it for one of my best small fish recipes. I love it with trout, but it works for just about any small fish I can think of– from bass to mullet to porgy to walleye.
Grilled Trout with Almond Chermoula
4 fresh trout, cleaned, heads on…if trout are not available, try small red mullet or mackerel
3 cups loose pack fresh cilantro leaves
1 large handful fresh mint leaves
½ cup sliced almonds, toasted
3 plump garlic cloves
1 minced small fresh hot chile, I like to use serrano chiles
2/3 cups extra virgin olive oil
Lime juice to taste
½ cup raisins
1/2t saffron mixed into 2T water
1 small finely minced onion
1 cup halved cherry tomatoes.
Place the onion, raisins, saffron and half the almonds into a large bowl and set aside.
Pulse the remaining ingredients, except the tomatoes, in a food processor and cut 2 or 3 slashes horizontally into both sides of the fish, do not penetrate past the spine with your knife.
Take 1/3 of the pureed mixture and rub into the fish where you made the slashes. Season the fish with salt and pepper and brush with oil.
Take the remaining 2/3 of the pulsed herb mixture and combine with the onion-raisin mixture to make the chermoula.
Grill the fish for several minutes on each side until just cooked through, and serve with the chermoula poured over the top. Toss the tomatoes in salt and lime juice, season with olive oil and garnish the plate.