Honey Lemon Trout with Spiced Dukkah
over Rice Pilaf with Tomato Salsa
- Milk
- Fish
- Sesame
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.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Shredded Carrots
1 unit
Lemon
10 ounce
Steelhead Trout
(Contains: Fish)
4 ounce
Grape Tomatoes
2 teaspoon
Honey
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Scallions
¾ cup
Jasmine Rice
½ ounce
Pepitas
1 tablespoon
Tunisian Spice Blend
1 ounce
Golden Raisins
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the complex flavors, with the dukkah and honey-lemon sauce adding interesting depth to the dish 🍲.
- Ease of prep: Some found it time-consuming with many steps, while others thought it was quick and simple to prepare.
- Suggestions: Consider reducing lemon juice for a milder flavor, and mix spices with rice or fish for better distribution.
- Portions: Servings looked small at first but proved satisfying; some wanted less rice and more protein.
- Texture: The dish offered a satisfying mix of textures, from crunchy dukkah to tender fish and fluffy rice.
Reviews from our home cooks
I love trout, so I was excited about this recipe. Wow, it did not disappoint! The pilaf was toasty, with notes of sweetness from the carrots and pickled raisins. The fish itself was firm, fresh, and delicious. Topped with the dukah and that amazing drizzle, it was sublimely complex. The bright pops of flavor from the salsa was a great complement. I'm saving this recipe to make again!
I think I would've liked this better with a different fish, but this dish had such a great combination of flavors and textures, especially the sweet and tangy sauce against the spiced crunch of the dukkah. I really liked the way the seasoning and the honey complemented each other.
I enjoyed this dish and even my husband who does not like eating fish! I would suggest mixing the lemon juice with the spice and rubbing it on the fish. Or even mixing with the rice and carrots. The rice would taste better.
This was very close to getting 4 stars. We felt that there was too much rice & wanted less sesame seeds & more pepitas (maybe even adding chopped sunflower seeds instead of the sesame). The flavours were amazing! Would love to have other protein substitution offered (salmon or chicken cutlets). We plan on ordering this when it comes around in the rotation again!
Very good but instructions on use of sauce and dukkah should be more clear. How much, how little, where.
Sooo good! The fish is mild and the spices bring just enough heat!
There was a fair bit of Futzing About to get this meal ready, but the end result was delicious and filling. We both enjoyed it very much.
Portions were perfect - looked like it wasn't going to be enough but absolutely blown away but the flavors and the portions
This was sooooooo good! Complex flavors and textures. Can't wait to have the second helping for lunch tomorrow! Also quick and easy prep! Brilliant
This was phenomenal. So easy to make and all of the textures were so satisfying.
