Name: Grilled Lemon‑Herb Steelhead Trout with Toasted Israeli (Pearl) Couscous, Charred Fennel & Wilted Kale
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean (with Pacific Northwest influence)
Ingredients: 4 6 oz (170 g) fillets (total ~680 g) Steelhead trout fillets, skin on; 1 1/3 cups (≈240 g) Israeli (pearl) couscous, dry; 2 1/2 cups (about 600 ml) — see note Water or low-sodium chicken/vegetable stock; 2 small, thinly sliced (≈320 g total) Fennel bulbs; 4 cups (≈268 g) Lacinato or curly kale, stemmed & shredded; 2 medium (zest + juice) Fresh lemon; 4 tablespoons (≈12 g) Fresh dill, chopped; 4 teaspoons (≈4 g) Fresh thyme leaves; 4 tablespoons (60 ml) Extra‑virgin olive oil; 4 small cloves (≈12 g) Garlic, minced; 4 teaspoons (≈20 ml) Sherry or red wine vinegar; 4 tablespoons (≈30 g) Toasted walnuts, roughly chopped

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