Blackened Trout over Minty Couscous
with Chioggia Beet, Grapefruit & Almond Salad
Cooking time
30 minutes
Servings
2/4
Calories
1080 /serving
Can we just say wow? Blackening the trout—by coating it in smoky seasonings and crisping the skin—accentuates the tender pink flesh. It’s plated over couscous with a dazzling salad that dares to toss roasted beets and grapefruit with toasted almonds and mint.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 1 Red grapefruit
- 450g Chioggia beets
- 14g Mint
- 1 Head of curly leaf lettuce
- 1 Shallot (or onion)
- 7g Honey
- 25g Almonds
- 30ml Rice vinegar
- 100g Couscous
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Almonds • Trout • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Olive oil
Total Fat
68 g
Saturated Fat
12 g
Sodium
380 mg
Total Carb
87 g
Sugars
31 g
Protein
37 g
Fibre
14 g
Preparation
Roast the beets
- Preheat the oven to 450°F.
- Peel and medium-dice the beets.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 23 min., until tender.
Mise en place
- Meanwhile, in a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- Cut off the top and bottom of the grapefruit; cut away the peel and pith. Cut between the membranes to separate the segments; reserve the juice.
- Roughly chop the lettuce.
- Pick the mint leaves off the stems; roughly chop the leaves.
- Halve, peel and mince the shallot.
- In a large bowl, make the vinaigrette by combining the shallot, grapefruit juice, vinegar, honey, 3 tbsp oil (double for 4 portions) and S&P.
Toast the almonds
- Heat a large, dry pan (non-stick if possible) on medium.
- Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Cook the trout
- Pat the trout dry; season with the spices and S&P.
- In the reserved pan, 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.
Cook the couscous
- Meanwhile, in a large bowl, combine the couscous, 1 tbsp olive oil (double for 4 portions), the boiling water and S&P.
- Cover and let sit for 5 min.
- Fluff the couscous.
Make the salad & serve
- To the bowl of vinaigrette, add the lettuce, beets, grapefruit segments, almonds and ½ the mint; toss well.
- Divide the couscous between your plates.
- Top with the trout and salad.
- Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
