Honey Lemon Trout with Spiced Dukkah
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Honey Lemon Trout with Spiced Dukkah

Honey Lemon Trout with Spiced Dukkah

over Rice Pilaf with Tomato Salsa

Dukkah—pronounced “doo-kah”—is a traditional Egyptian blend of nuts, seeds, and warm spices that livens up any dish with flavor and texture. In this recipe, you’ll toast our take on dukkah, then sprinkle the mix over roasted trout that's drizzled in a creamy honey lemon sauce. Everything’s served over rice pilaf with carrots and pickled raisins, alongside a fresh tomato salsa.


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

Total Time35 minutes
Prep Time10 minutes


serving amount

2 teaspoon


2 unit


½ ounce


4 ounce

Grape Tomatoes

1 unit


¾ cup

Jasmine Rice

1 tablespoon

Sesame Seeds

1 tablespoon

Tunisian Spice Blend

10 ounce

Steelhead Trout

(Contains Fish)

4 ounce

Shredded Carrots

1 ounce

Golden Raisins

3 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

2 teaspoon

Olive Oil




Nutrition Values

/ per serving
Calories950 kcal
Fat50 g
Saturated Fat13 g
Carbohydrate98 g
Sugar24 g
Dietary Fiber7 g
Protein31 g
Cholesterol95 mg
Sodium150 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.


Small Bowl
Medium Pot
Large Pan
Medium Bowl
Paper Towel
Baking Sheet



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Place sealed honey packet in a small bowl with enough hot water to cover. (Warming the honey helps make it pourable.) • Trim and thinly slice scallions, separating whites from greens. Finely chop pepitas. Halve tomatoes lengthwise. Zest and quarter lemon.

Cook Rice

• Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant, 1-2 minutes. Add rice and cook, stirring frequently, until fragrant, 1-2 minutes. Stir in 1 cup water (1 3⁄4 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Make Dukkah

• While rice cooks, heat a large pan over medium heat. Add pepitas and sesame seeds; cook, stirring occasionally, until toasted, 2-3 minutes. • Turn off heat. Stir in half the Tunisian Spice Blend (all for 4 servings) and a pinch of salt. (Lightly toasting the spice blend makes it more fragrant.) Transfer dukkah to a second small bowl. Wipe out pan.

Make Salsa & Roast Trout

• In a medium bowl, combine tomatoes, scallion greens, a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. • Pat trout* dry with paper towels; season with salt and pepper. Place, skin sides down, on an oiled baking sheet. Roast on top rack until opaque and cooked through, 10-12 minutes.

Cook Carrots

• While trout roasts, heat a drizzle of olive oil in pan used for dukkah over medium heat. Add carrots and a big pinch of salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 4-6 minutes. Remove from heat and set aside.

Pickle Raisins & Make Sauce

• Place raisins and juice from half the lemon in a third small microwave-safe bowl. Microwave on high for 45 seconds; toss to coat. • Remove honey packet from bowl with water. Discard water and wipe out bowl; add sour cream, honey, remaining lemon juice, and lemon zest to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.

Finish & Serve

• Add carrots and pickled raisins (with lemon juice) to pot with rice; stir to combine. Taste and season with salt and pepper. • Divide rice pilaf between plates. Top with trout and salsa. Spoon as much sauce over trout as you like. Top with as much dukkah as you like. Serve with any remaining sauce on the side.

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