BBQ
Pomegranate and Cajun Spiced Trout with Tabbouleh
Info
A classy summer supper in the garden! Fresh, flavourful tabbouleh is topped with a lightly spiced trout, BBQ'd and glazed in a sweet, sticky pomegranate sauce.Ingredients
Method
Ingredients
For the tabbouleh
- 175g bulgur wheat
- ½ cucumber
- 2 large tomatoes
- 1 large red onion
- Bunch parsley
- Bunch chives
- A few mint sprigs
- 100g feta
- 75g pomegranate seeds
- 50g toasted flaked almonds
- ½ tsp Bart Chilli Flakes
- 1 tbsp Bart Sumac
For the dressing
- 1 lemon
- 2 tbsp red wine vinegar
- 80ml extra virgin olive oil
- ½ tsp sugar
- Bart Sea Salt and Black Pepper
For the trout
- 4 trout fillets
- 2-3 tbsp Bart Cajun Blend
- 5 tbsp Bart Pomegranate Molasses
- 2 tbsp honey
- 2 tbsp soy sauce
Method
- Light the BBQ in preparation. Start by making the tabbouleh. Add the bulgur wheat to a saucepan of boiling salted water and cook for around 20 minutes, then strain through a sieve and run cold running water through to cool it down. Strain again to ensure that all the water has drained off.
- Half the cucumber lengthways and then half lengthways again into quarters. Scrape or slice the seeds out then slice each quarter lengthways into long rectangle slithers. From this, dice the cucumber and place straight into a large salad bowl. With the tomatoes, half and then quarter. Slice out the seeded centre to be left with just tomato flesh petals (keep the seeds and use in stock or sauces). In the same process, dice the tomato into similar size pieces to the cucumber and add to the bowl. Finely dice the red onion and add to the bowl.
- Next, finely chop all the herbs and crumble the feta and then add to the bowl together with the pomegranate, almonds, sumac, chilli, and bulgur. Mix well and set aside.
- In a separate bowl make the dressing by zesting and juicing the lemon then mixing with the other ingredients. Season well to taste then add to the tabbouleh and mix. Prepare the sauce by mixing the pomegranate molasses, honey, and soy sauce.
- Once you’re ready to BBQ, pat the trout fillets dry with some kitchen roll, then place skin side down onto a plate or board. Season with the Cajun spice mix and some salt. Turn the fish over and lightly oil each skin side of fish to avoid sticking.
- Place the trout fillets skin side down onto a medium heat of the BBQ. Cook for around 4 and a half to 5 minutes until golden and crispy then turn over and cook for 3 minutes on the flesh side.
- Whilst the trout is cooking, place the pomegranate sauce into a large frying pan and bring to a boil to reduce slightly.
- Once the fish is cooked, place skin side up into the pan and swirl around with the sauce. Spoon a big pile of tabbouleh onto each plate then top with a trout fillet and drizzle over some of the sticky sauce.
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