Friday, 7 August 2009

Lemony Sumac Broiled Trout

I doubled this recipe, as there were 4 of us; Dad and his partner have been here for a visit. With some boiled Linzer Delikatess potatoes and steamed spinach, this was a very quick dinner to put together after a day of sight-seeing.

Although Ontario is full of sumac shrubs, sumac the spice is a related but different species from the middle east. It has a delicate zippy, almost lemony quality. It's not a spice that keeps well - it should be stored, well sealed, in the freezer.

2 servings
15 minutes prep time

Lemony Sumac Broiled Trout
1/2 teaspoon sea salt
6 or 8 black peppercorns, crushed
1 1/2 teaspoons sweet Hungarian paprika
2 teaspoons sumac
the grated zest of 1/4 to 1/2 lemon

2 225-gram (1/2 pound) fillets of trout
2 teaspoons mild vegetable oil

lemon wedges

Grind the salt and pepper together, and mix with the paprika and sumac. Grate the lemon zest finely and mix it in with the other spices.

Turn on or pre-heat the broiler, if necessary. Brush the trout fillets on both sides with oil, and lay them, skin-side down, on a broiler pan. Sprinkle the seasoning mix evenly over the tops of the trout fillets.

Broil the trout until just cooked through, about 7 to 10 minutes depending on thickness. The flesh should become opaque, and flake easily. The spice blend should be darkened, but not burnt. Serve with wedges of lemon.

Last year at this time I made Cold Spinach with Miso & Tahini Dressing.


Joanne said...

I have never had sumac OR trout. Guess it is time that I try both!

Ferdzy said...

Go for it, Joanne!