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Caribbean Trout with Coconut Risotto

Caribbean Trout with Coconut Risotto

plus Spicy Pepper Relish

Gourmet Plus
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Tonight’s meal from our chefs is fish-ionary... we’ll wait for your uproarious laughter to subside! For the trout, you’ll make your own special seasoning blend of smoked paprika, ancho chili powder, and garam masala and cook the fillets until flaky. They’ll land on a bed of creamy risotto made luscious with coconut milk, then get topped with a homemade spicy bell pepper relish. This flavorful Caribbean-inspired meal will have you trouting from the rooftops!

Allergens:Tree NutsFishMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Chicken Stock Concentrate

2 unit

Scallions

1 unit

Bell Pepper

1 unit

Chili Pepper

1 unit

Lime

1 teaspoon

Smoked Paprika

1 teaspoon

Ancho Chili Powder

1 teaspoon

Garam Masala

¾ cup

Arborio Rice

5.07 ounce

Coconut Milk

(ContainsTree Nuts)

10 ounce

Steelhead Trout

(ContainsFish)

1 unit

Red Pepper Jam

1 unit

Yellow Onion

Not included in your delivery

1 tablespoon

Cooking Oil

¼ teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1030 kcal
Fat58 g
Saturated Fat23 g
Carbohydrate98 g
Sugar18 g
Dietary Fiber3 g
Protein33 g
Cholesterol100 mg
Sodium620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• In a medium pot, combine 3 cups water (6 cups for 4 servings) and stock concentrate. Bring to a boil, then reduce heat to a low simmer. Wash and dry produce. • Halve, peel, and dice half the onion (whole onion for 4). Core, deseed, and dice bell pepper into ½-inch pieces. Thinly slice scallion, separating whites from greens. Mince chili. Zest and quarter lime. • In a small bowl, combine paprika, chili powder, and half the garam masala (all for 4).

2

• Heat a drizzle of oil in a large pan over medium heat. Add diced onion. Cook, stirring, until softened, 1-2 minutes. • Add rice; stir until translucent, 1-2 minutes. Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has absorbed. • When all the stock has been used, add coconut milk. Cook, stirring constantly, until rice is al dente and mixture is creamy, 25-30 minutes. (You’ll start the fish after 15 minutes.)

3

• Meanwhile, pat trout* dry with paper towels; season all over with salt and pepper. Season flesh sides with spice mix (it's OK if not all the spice sticks). • Once risotto has cooked 15 minutes, heat a drizzle of oil in a second large, preferably nonstick, pan over medium heat. Add trout, skin sides down. Cook until skin is crispy, 5-6 minutes. (TIP: Lower heat if skin begins to brown too quickly.) Flip and cook until opaque and cooked through, 4-6 minutes more. • Turn off heat; transfer to a plate. Wipe out pan.

4

• Heat a drizzle of oil in pan used for trout over medium-high heat. Add bell pepper, scallion whites, and a pinch of chili to taste; cook, stirring, until slightly softened, 6-8 minutes. • Stir in jam, ¼ tsp sugar, and ¼ cup water (½ tsp sugar and 1⁄3 cup water for 4 servings). Simmer until thickened, 3-4 minutes. • Turn off heat and season with a pinch of salt.

5

• Once risotto is done, turn off heat and stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), ½ tsp salt (1 tsp for 4), and a squeeze of lime juice. Taste and season with salt and pepper.

6

• Divide risotto between bowls. Top with trout. Spoon pepper relish over trout. Sprinkle with scallion greens. Serve with remaining lime wedges on the side.