Persian trout with tamarind, barberries, and fresh herbs
30 – 40 Minutes
Persian cooking is known for its embrace of tart flavors, particularly tangy fruits like tamarind and barberries, a ruby red berry native to Iran. They help balance rich meat and seafood dishes. This is Chef Justine’s deconstructed take on a classic often served at Nowruz, the Persian New Year. In the traditional version, a whole fish is stuffed with barberries and caramelized, tamarind-spiced onions. Here, the stuffing is an ingenious bed for quick, pan-seared trout.
- Two 6-ounce trout fillets
- 1 yellow onion
- Tamarind sauce base (tamarind paste - baharat - honey - fresh garlic)
- Fresh cilantro
- Fresh parsley
- 2 ounces shredded carrots
- ½ cup couscous
- 2 tablespoons barberries
- Fresh mint
Prep the trout and sauce ingredients
- Pat the trout dry with a paper towel. Season generously with salt and pepper.
- Peel and thinly slice the onion.
- Let the tamarind sauce base come to room temperature.
Cook the trout and the onions
Add the onions to the pan and cook over medium heat, stirring often, until caramelized, 10 to 12 minutes. Remove from the heat. While the onions cook, chop the herbs and prepare the couscous.
Prep the herbs; cook the couscous
- Coarsely chop the cilantro.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Finish the trout
Finish the couscous
- Strip the mint leaves from the stems; coarsely chop the leaves.
Calories: 610, Protein: 38 g, Fiber: 8 g, Total Fat: 20 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 4 g, Cholesterol: 90 mg, Sodium: 590 mg, Carbohydrates: 71 g, Added Sugar: 11 g. Contains: Fish, Wheat