Middle Eastern Pomegranate-Glazed Steelhead Trout
Roasted Romanesco Salad & Almond-Mint Pearl Couscous
Cooking time
20 minutes
Servings
2/4
Calories
990 /serving
This evening meal is a catch in more ways than one. It stars tender and flaky fillets of sustainably-raised steelhead trout, gleaming under a tangy-sweet glaze of pomegranate molasses. They nestle against lemony pearl couscous that covers the spectrum with toasted almonds and fresh sprigs of mint. Dukkah-dusted romanesco, a cauliflower cultivar that looks almost architectural in shape, builds into a warm salad with watercress by its side.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 60g Baby watercress
- 1 Bunch of mint
- 2 Garlic cloves
- 1 Lemon
- 1 Head of romanesco
- 25g Almonds
- 165g Multicoloured pearl couscous
- 15ml Pomegranate molasses
- 14g Honey
- 10g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint)
Contains: Almonds, Sesame, Sulphites, Trout, Wheat
You will need:
Small pan
Oil
Medium pan (non-stick if possible)
Sheet pan
Zester
Parchment paper
Medium pot
Strainer
Salt & pepper (S&P)
Total Fat
51 g
Saturated Fat
10 g
Sodium
170 mg
Total Carb
94 g
Sugars
19 g
Protein
43 g
Fibre
10 g
Preparation
Roast the romanesco
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Remove the core of the romanesco; cut the head into small florets. On a lined sheet pan, toss with a drizzle of oil, ½ the dukkah and S&P. Roast, stirring halfway, 18 to 20 min., until tender.
Mise en place
Meanwhile, zest and juice the lemon. Mince the garlic. Pick the mint leaves off the stems; roughly chop the leaves. In a small bowl, combine the lemon juice, lemon zest, garlic, ½ the honey, 1 tbsp oil (double for 4 portions), a pinch of the remaining dukkah and S&P. In a second small bowl, combine the pomegranate molasses, remaining honey, 1 tbsp water (double for 4 portions) and S&P.
Boil the couscous
Add the couscous to the pot of boiling water; 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. Add ½ the lemon vinaigrette; stir well. Keep warm.
Cook & glaze the trout
Pat the trout dry with paper towel; season with the remaining dukkah 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 add the pomegranate mixture. Reduce the heat to medium and cook, spooning the sauce over the trout, 1 to 2 min., until the trout* is glazed and cooked through.
Toast the almonds
Meanwhile, heat a small, dry pan on medium. Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl.
Finish & serve
To the bowl of couscous, add ½ the almonds and ½ the mint; stir well. In a large bowl, make the salad by combining the romanesco, watercress, remaining almonds and lemon vinaigrette, and S&P. Divide the couscous, salad and trout between your plates. Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
