For the trout:
- 2 whole rainbow trout
- 2 tbsp cumin seeds
- 2 tsp ground coriander
- Sea salt and freshly ground pepper
- 1 lemon, sliced
- Olive oil
For the cauliflower couscous:
- 1 head of cauliflower, blitzed or grated
- 2 garlic cloves, peeled and crushed
- Olive oil
- 1 tbsp cumin seed
- 1 tsp ground coriander
- 1 lemon, zest and juice
- A large handful of toasted pine nuts (toasted flaked almonds would also work well)
- Salt and and freshly ground pepper
- A handful fresh coriander, and/or parsley, finely chopped
- Preheat the grill to high
- Rinse your trout and pat dry. Cut 1cm-deep slashes into the skin, about 3cm apart, on both sides of the fish
- Mix 2 tbsp cumin seeds with 2 tsp coriander, salt and pepper. Rub the mix all over both fish and into the slashes.
- Tuck a few lemon slices inside the belly of each fish. Drizzle with olive oil.
- Grill for approx. 7 or 8 mins on each side, the skin should be crisp and the fish cooked (pink & opaque flesh). Cover and leave to rest
- Remove leaves and thick base/stem from the cauliflower. You can use the leaves as you would cabbage in another dish like stir fry or soup
- Cut the cauliflower into 4 and either blitz in a food processor (be careful not to over-blitz or it will go to mush) or coarsely grate into a large bowl
- Toast the pine nuts (or flaked almonds) in a hot (large) frying pan (no oil needed) until just golden – watch them they can easily burn! Remove and set aside
- Heat some olive oil in the same pan, add the garlic until just softened then add 1 tbsp cumin seeds and 1 tsp ground coriander. Stir and heat for 1 min
- Add grated/blitzed cauliflower to pan, lower the heat and cook, stirring well, until slightly softened and warmed through
- Add the toasted pine nuts (or flaked almonds), lemon zest and juice and chopped fresh herbs, season with salt and pepper. Mix well.
- Serve the grilled trout (either with or without the skin, as you prefer) on a mound of the cauliflower couscous and some lemon wedges.
Cauliflower is a member of the brassica family and is rich in glucosinolates – these super phytonutrients help increase the activity of enzymes that help the body eliminate carcinogens and help protect us against certain cancers. Cauliflower is also a rich source of fibre, vitamins A, C B3 and folate and provides minerals like calcium, potassium and zinc.
Gluten-free and low carb
Replacing conventional wheat couscous with cauliflower helps reduce the glycaemic load of the meal (a measure of how quickly blood sugar levels are raised), therefore helping weight management. It also means the meal is gluten-free.
If you have never tried cauliflower couscous then now is the time. Cauliflower are still in season. You can also use other Mediterranean herbs for flavour.
Also works well with...
This dish also works well with other oily fish such as sardines or salmon and would make a lovely dish to serve at a BBQ. Cauliflower couscous makes a great salad base to take to work, you could try it with leftover roast chicken, avocado, tomato and salad leaves and a lemon and oil dressing.