Paleo: Quick Seared Trout
with Dill, Walnut & Champagne Vinegar Pesto
Cooking time
10 minutes
Servings
2/4
Calories
360 /serving
You’ll be a lean, clean cooking machine with this fancy fish dish that’s ready in a mere 10 minutes. Celebrate the delicate flavour of trout by gently searing the fillets and serving them with an innovative take on pesto that combines fresh dill, toasted walnuts and minced garlic, brightened by a drop of champagne vinegar. And as a side, a salad of baby greens, matchstick carrots and slivered radishes adds extra colour to your day.
We will send you:
- 2 Trout fillets (high-protein serving)
- 200g Radishes (or French radishes)
- 200g Matchstick carrots
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 25g Chopped walnuts
- 1 Bunch of dill
- 30ml Champagne vinegar
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Sulphites, Walnuts, Trout
You will need:
Large pan (non-stick if possible)
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
2 g
Sodium
590 mg
Total Carb
23 g
Sugars
9 g
Protein
37 g
Fibre
7 g
Preparation
Toast the walnuts
Heat a large, dry pan (non-stick if possible) on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 min., until lightly browned. Transfer to a cutting board and reserve the pan. Once cool enough, roughly chop.
Cook the trout
Pat the trout dry with paper towel; season with ½ the spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the trout* and cook, starting skin-sides down, 1 to 2 min. per side, or until cooked as desired.
Make the pesto
Meanwhile, pick the dill fronds off the stems; roughly chop the fronds. In a small bowl, combine the dill, walnuts, garlic, ½ the vinegar, 4 tbsp olive oil (double for 4 portions), the remaining spices and S&P.
Make the salad
Thinly slice the radishes. In a large bowl, combine the remaining vinegar, 2 tbsp olive oil (double for 4 portions) and S&P. Add the baby greens, radishes and carrots; toss well.
Plate your dish
Divide the salad and trout between your plates. Spoon the pesto over the trout. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
