Steelhead Trout with Grapefruit-Cucumber Salsa
Lemony Leafy Greens Orzo & Fresh Basil
Cooking time
25 minutes
Servings
2/4
Calories
920 /serving
Put the lure in alluring, with this spectacular catch of the week! The fish of choice is steelhead trout—Ocean Wise, and sustainably raised without antibiotics in the Pacific Northwest. Spotlight its lean texture, vivid colour and pan-crisped skin against a backdrop of delicate orzo uplifted with lemon, leafy greens and butter. To make this a real winter awakener, top the trout with a bright and bold salsa that refreshes with grapefruit, cucumbers, honey and a blast of fresh basil.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 120g Baby greens (baby spinach or kale)
- 1 Bunch of basil
- 2 Shallots (or onions)
- 1 Lemon
- 2 Cucumbers
- 1 Red grapefruit
- 140g Orzo
- 14g Honey
- 5g Fisherman’s Fave spices (brown sugar, lemon pepper, fennel, rosemary, dill, red bell pepper, sunflower oil)
Contains: Milk, Trout, Wheat
You will need:
Medium pot
Medium pan (non-stick if possible)
Zester
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
51 g
Saturated Fat
16 g
Sodium
280 mg
Total Carb
86 g
Sugars
22 g
Protein
34 g
Fibre
8 g
Preparation
Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent sticking. Keep warm and reserve the pot.
Mise en place
Meanwhile, place the honey pouch in a bowl of hot water to soften. Small-dice the cucumbers. Cut off the top and bottom of the grapefruit so it sits flat on your cutting board; cut away the peel and pith. Cut between the membranes to separate the segments. Cut the segments into thirds crosswise. Reserve the juice. Zest and juice the lemon. Pick the basil leaves off the stems; thinly slice the leaves. Halve, peel and mince the shallots.
Make the salsa
In a medium bowl, combine the grapefruit segments and juice, cucumbers, honey, ½ the basil, ¼ of the shallots, ¼ of the lemon juice, a drizzle of oil and S&P.
Sauté the spinach & combine the orzo
In the reserved pot, heat a drizzle of oil and 2 tbsp butter (double for 4 portions) on medium-high. Add the remaining shallots and sauté, 30 sec. to 1 min., until fragrant. Add the spinach, lemon zest (start with ½), ½ the spices and S&P. Sauté, 1 to 2 min., until wilted. Transfer to the bowl of orzo and add the remaining lemon juice (start with ½); stir well.
Cook the trout
Pat the trout dry with paper towel; season with the remaining spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the trout*, skin-sides down, and cook, 2 to 4 min., until crispy. Flip and reduce the heat to medium. Cook, 1 to 2 min., until cooked through.
Plate your dish
Divide the orzo between your plates. Top with the trout and salsa. Garnish with the remaining basil. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
