Ingredients:

  • 2 medium Rainbow Trout Fillets (about 6 oz / 170g each), skin on preferred
  • 1 Tbsp Olive Oil
  • Salt and freshly ground Black Pepper (to taste)
  • 3 Tbsp Pure Maple Syrup (Grade A Dark or Amber)
  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp Unsalted Butter
  • 1 clove Garlic, minced very finely
  • 1/2 tsp Dijon Mustard
  • Pinch of Red Pepper Flakes (optional)
  • 1/2 cup Dry Couscous
  • 1/2 cup Boiling Water or Vegetable Stock
  • 1 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Lemon Zest
  • Pinch of Salt

Instructions:

  1. Pat the trout fillets thoroughly dry. Season both sides generously with salt and pepper. In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard, minced garlic, and red pepper flakes. Set aside.
  2. Heat the olive oil in the skillet over medium-high heat until shimmering. Place the fillets skin-side down (if skin is attached). Sear undisturbed for 4–5 minutes until the skin is crisp and golden brown.
  3. Carefully flip the fillets. Reduce the heat slightly to medium. Cook the flesh side for 1–2 minutes.
  4. Pour the prepared maple-balsamic mixture over the fish. Let it bubble around the fillets. Gently swirl the pan to coat. Cook for 1–2 minutes, allowing the sauce to naturally thicken.
  5. Remove the pan from the heat. Swirl in the cold butter until melted and emulsified into the sauce, making it glossy. Baste the fish thoroughly with the thickened glaze.
  6. Simultaneously, prepare the side dish: Place couscous in a bowl. Pour boiling water/stock over it, cover tightly, and let stand for 5 minutes. Fluff with a fork, then stir in the parsley, lemon zest, and salt.
  7. Remove the trout from the pan immediately and let it rest for 2 minutes. Serve immediately over the herbed couscous, spooning any remaining sticky glaze over the top.