Seared Rainbow Trout with Tomato, Lemon and Quinoa

Recipe by: Woolworths

Serves: 4
Preparation time: 15 minutes, plus 30 minutes’ marinating time
Cooking time: 20min

600g Lightly Smoked Rainbow Trout
1 Tbs Olive Oil
1 ½ tsp Lemon zest
½ tsp Ground Black Pepper
1 Tbs Wholegrain Mustard
1 tsp Fynbos Honey
1 Lemon, cut into wedges, to serve
Sea salt, to taste

Tomato, Lemon and Quinoa
1 Cup Quinoa
½ Lemon, juiced
800g Exotic Tomatoes, sliced
1 Hot birds’ eye chilli, seeded, finely chopped
4 Tbs extra virgin olive oil
1 Tbs Balsamic Vinegar
1 handful Basil Leaves, fresh and torn

To serve
2 Tbs Double Cream Yoghurt
1 ½ Tbs Horseradish

Mix the lemon zest with the ground pepper, mustard, honey and 1 tablespoon of olive oil. Spread it evenly over the fleshy side of the fish. Brush the skin with olive oil. Heat a large pan and when searing had the trout skin side down, season with salt. Cook until the skin starts to blister, char slightly until crisp. Turn and very briefly sear the trout on the flesh side.

Tomato, lemon and Quinoa
Add the quinoa to 2 cups of boiling water and gently simmer for approx. 20-30min until tender and all the water has been absorbed. Squeeze in the lemon juice and 2tablespoon extra virgin olive oil while still warm. Season with sea salt and black pepper. Toss the sliced tomatoes with the torn basil leaves and remaining olive oil.  Spoon the quinoa over the tomatoes and basil on a large serving dish. Place the trout over the quinoa skin side up. Mix the yoghurt and horseradish and spoon over the trout. Garnish with basil leaves and serve.

Head on over to your local Woolies for these ingredients or shop online conveniently at www.woolworths.co.za/food