Middle Eastern Pomegranate-Glazed Steelhead Trout
with Roasted Romanesco Salad
Cooking time
20 minutes
Servings
2/4
Calories
1010 /serving
What a catch! Supper stars tender and flaky fillets of sustainably-raised steelhead trout, gleaming under tangy-sweet pomegranate molasses. It’s even more eye-catching with dukkah-dusted romanesco, a cauliflower cultivar with spiral-shaped tops. Lemony pearl couscous covers the spectrum with toasted almonds and mint.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 1 Head of romanesco
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 14g Mint
- 2 Garlic cloves
- 1 Lemon
- 15ml Pomegranate molasses
- 25g Almonds
- 165g Multicoloured pearl couscous
- 14g Honey
- 10g Dukkah (white sesame seeds, roasted chickpeas, coriander seeds, cumin, salt, black pepper, mint)
Contains: Almonds • Sesame • Sulphites • Trout • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pan
Strainer
Zester
Medium pan (non-stick if possible)
Total Fat
53 g
Saturated Fat
10 g
Sodium
180 mg
Total Carb
92 g
Sugars
19 g
Protein
44 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.
Cook & glaze the trout
- Pat the trout dry; 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, baby greens, 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.
