Steelhead Trout with Grapefruit-Cucumber Salsa
over Lemony Orzo & Greens
Cooking time
25 minutes
Servings
2/4
Calories
870 /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)
- 1 Red grapefruit
- 1 Lemon
- 14g Basil
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 3 Cucumbers
- 2 Shallots (or onions)
- 140g Orzo
- 14g Honey
- 5g Fisherman’s Fave spices (brown sugar, lemon pepper (black pepper, lemon peel, natural lemon flavour, salt, sugar, onion, canola oil, citric acid, cellulose, turmeric, lemon oil), fennel seeds, rosemary, dill leaves, red bell peppers, canola 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
44 g
Saturated Fat
15 g
Sodium
350 mg
Total Carb
92 g
Sugars
22 g
Protein
35 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.
