Ingredients
Method
1.Combine teriyaki marinade and honey in a small saucepan; bring to the boil. Divide mixture into two portions; reserve one portion for serving.
2.Cook fish, skin-side up on a heated oiled grill plate (or grill or barbecue), over high heat for 3 minutes. Turn fish, brush with half the teriyaki mixture. Cook for a further 2 minutes or until just cooked, brushing with a little more of the teriyaki mixture.
3.Meanwhile, heat stock and currants in small saucepan over high heat until boiling. Combine couscous and spinach in a large heatproof bowl. Pour stock and currants over mixture, cover; stand for 5 minutes or until liquid is absorbed. Add butter and fluff with a fork.
4.Spoon couscous mixture onto serving plates; sprinkle with sesame seeds. Top with trout and coriander, if you like. Serve with reserved teriyaki mixture.
Ask your fish monger to pin bone the trout for you, ensuring all bones are removed from trout before cooking. Honey may contain harmful bacteria and is not recommended for children under one year old. Serving suggestion: serve with steamed green beans.
Note
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