L’Artisan: Seared Steelhead Trout with Spanish-Style Pearl Couscous
Smoky Almonds, Green Olives & Garlic-Roasted Broccolini
Cooking time
20 minutes
Servings
2/4
Calories
950 /serving
’Tis the season to gather round the fireplace, or round the table for a special supper featuring wonderfully smoky flavours—a sprinkling of smoked paprika on these toasted almonds does the trick. The main feature of this Spanish-inspired meal is steelhead trout—sustainably raised in the Pacific Northwest so it’s better for you and the environment—gently pan-seared to tender, moist and flaky. Serve it over an elegant pearl couscous salad loaded with the spiced almonds, green olives, oven-burst cherry tomatoes and fresh parsley, alongside elegant spears of garlic-roasted broccolini.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 140g Cherry tomatoes
- 3 Garlic cloves
- 1 Bunch of parsley
- 1 Bunch of broccolini
- 3g Smoked paprika
- 30g Green olives
- 25g Almonds
- 165g Multicoloured pearl couscous
- 6g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Almonds, Sesame, Sulphites, Trout, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
50 g
Saturated Fat
10 g
Sodium
480 mg
Total Carb
89 g
Sugars
8 g
Protein
41 g
Fibre
12 g
Preparation
Boil the couscous
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Roast the broccolini & tomatoes
Meanwhile, remove the bottom inch of the broccolini stems (halve lengthwise if large). Mince the garlic. On a lined sheet pan, toss the broccolini with a drizzle of oil and S&P. Roast, 6 to 8 min., until beginning to soften. Remove from the oven, flip and add ⅔ of the garlic; toss well. Add the tomatoes, a drizzle of oil, ½ the spices and S&P; toss well. Roast, 8 to 10 min., until the broccolini are tender and the tomatoes are beginning to burst.
Toast the almonds
Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. In the final 30 sec., add the smoked paprika (start with ½) and remaining garlic. Transfer to the bowl of couscous. Reserve the pan.
Mise en place
Meanwhile, roughly chop the olives. Roughly chop the parsley leaves and stems.
Cook the trout
Pat the trout dry with paper towel; season with the remaining 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.
Make the couscous salad & serve
To the bowl of couscous and almonds, add the tomatoes, olives and ½ the parsley; stir well. Divide the couscous salad and broccolini between your plates. Top with the trout. Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
