Trout With Preserved Lemons, Raisins And Pine Nuts

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Two 8-ounce skinless trout fillets, cut into 1-inch pieces

Salt and freshly ground black pepper

Cayenne pepper

3 tablespoon(s) coarsely chopped cilantro

2 tablespoon(s) golden raisins

6 scallions, halved lengthwise and sliced 1/8 inch thick on the diagonal (1 cup)

2 medium carrots, sliced 1/8 inch thick on the diagonal

1 teaspoon(s) honey

1 preserved lemon--pulp removed, peel rinsed and minced

1 tablespoon(s) pine nuts

1 tablespoon(s) extra-virgin olive oil

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