Contramar-Inspired Trout with Zhug & Harissa
A riff on Contramar’s legendary pescado a la talla, this grilled trout is brushed half with bright, herbaceous zhug and half with smoky, spicy harissa. The contrasting sauces create a beautiful presentation and an unforgettable balance of freshness, heat, and rich roasted fish.
Equipment
- grill pan
Ingredients
- 1 whole rainbow trout butterflied, or 4 (8 oz) boneless skin-on trout fillets
- kosher salt
- ⅓ cup green zhug
- ⅓ cup harissa sauce
- 2-3 tbsp olive oil
- limes and herbs such as parsley or cilantro for garnish
Instructions
- Heat a grill pan over medium heat. Brush the cooking surface with oil so the fish won’t stick.
- Clean fish well, then pat it dry. Using a sharp knife, crosshatch flesh on the diagonal, making cuts about 1⁄2 inch deep and 1 inch apart. Sprinkle with salt.
- Spread the red sauce on one half of the fish and the green sauce on the other half, carefully covering the whole surface area and working the sauce into the knife marks.
- Grill the fish, skin-side down, until it’s almost cooked through, 7 to 10 minutes. Using a spatula, carefully flip it over and cook the flesh side until it has char marks and easily releases from the grill or pan. Place it flesh-side up on a platter and garnish with limes and herbs.
- Serve immediately with pita or rice and a fresh avocado salad.