Steelhead Trout with Grapefruit-Cucumber Salsa
Lemony Leafy Greens Orzo & Fresh Basil
Cooking time
25 minutes
Servings
2/4
Calories
940 /serving
We’re putting the lure in alluring! Our fish of choice is steelhead trout—Ocean Wise certified and sustainably raised. Its lean texture, vivid colour and pan-crisped skin stand out against delicate orzo uplifted with lemon, leafy greens and butter. The trout is topped 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
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, 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
610 mg
Total Carb
88 g
Sugars
23 g
Protein
35 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. 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; 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).
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.
