Spiced Trout with Tabbouleh
Crisp-skinned trout on a herb-heavy bulgur salad. Fast, light, and far more interesting than it sounds.
- Total
- 25 min
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 4
Ingredients
For 4 servings
- trout fillet20 oz
- bulgur1¼ cup
- tomato1¼ piece
- cucumber¾ piece
- fresh parsley20 sprig
- fresh mint4 tbsp
- plain yogurt12 tbsp
- garlic4 clove
- lemon1¼ piece
- olive oil2 tbsp
- paprika2 tsp
- salt1 tsp
You'll need
skillet · bowl
Method
Cover bulgur with boiling water and let it swell 12 minutes.
12 min · rest
Chop parsley, mint, tomato, and cucumber very fine.
8 min · prep
Drain bulgur, fold in herbs and vegetables with lemon, oil, and salt.
4 min · prep
Pat trout very dry and season the skin with paprika and salt.
3 min · prep
Fry skin-down in oil 4 minutes without moving, then 1 minute flipped.
6 min · fry
Mix yogurt with grated garlic, lemon, and salt.
2 min · prep
Serve trout on the tabbouleh with garlic yogurt alongside.
2 min · rest
Serving suggestion
Press the fish gently for the first thirty seconds so the skin stays flat and crisps evenly.