Steelhead Trout with Grapefruit-Cucumber Salsa
over Lemony Orzo & Greens
Cooking time
25 minutes
Servings
2/4
Calories
930 /serving
Put the lure in alluring! Spotlight the lean texture, vivid colour and pan-crisped skin of steelhead trout against a backdrop of lemony orzo pumped with greens. Top the fish with a bright, bold salsa of grapefruit, cucumbers, honey and a blast of fresh basil.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 2 Shallots (or onions)
- 1 Red grapefruit
- 2 Cucumbers
- 120g Baby greens (baby spinach or kale)
- 1 Lemon
- 14g Basil
- 14g Honey
- 140g Orzo
- 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
Oil
Salt & pepper (S&P)
Strainer
Zester
2 or 4 tbsp Butter
Medium pan (non-stick if possible)
Total Fat
51 g
Saturated Fat
16 g
Sodium
350 mg
Total Carb
91 g
Sugars
22 g
Protein
34 g
Fibre
9 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); stir well.
Cook the trout
- Pat the trout dry; 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.
