Pepita-Crusted Rainbow Trout & Rice
with Roasted Broccoli & Smoky Red Pepper Crema
- Wheat
- Milk
- Fish
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Fry Seasoning
1 unit
Tomato Paste
unit
Zucchini
8 ounce
Broccoli
¾ cup
Jasmine Rice
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
10 ounce
Rainbow Trout
(Contains: Fish)
1 unit
Lime
1 tablespoon
Mexican Spice Blend
2 teaspoon
Dijon Mustard
½ ounce
Pepitas
Not included in your delivery
teaspoon (tsp)
Black Pepper
¾ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
-
Keep covered off heat until ready to use in Step 5.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
-
While rice cooks, finely chop pepitas (or crush in their bag with a heavy-bottomed pan or rolling pin). Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Quarter lime.
- Place 2 TBSP butter (4 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until butter has melted, 30-45 seconds. Let cool slightly, then stir in pepitas, panko, Fry Seasoning, salt, and pepper.
-
- Pat trout* dry with paper towels; season all over with salt and pepper. Drizzle skin sides with oil; rub to coat.
- Place trout, skin sides down, on one side of a baking sheet (for 4 servings, spread out across entire sheet). Evenly spread tops with mustard; sprinkle with a pinch of sugar and mound with pepita mixture, pressing firmly to adhere.
Pat trout* dry with paper towels and season all over with salt and pepper. Drizzle skin sides with oil; rub to coat. Place trout, skin sides down, on one side of sheet tray. Evenly spread tops of fish with a thin layer of mustard; sprinkle with a pinch of sugar and mound with pepita mixture, pressing firmly to adhere.
Toss zucchini on other side of baking sheet with a drizzle of oil, salt, and pepper. Place tray in oven and roast on top rack until crust is golden brown, fish is cooked through, and zucchini is tender, 10-12 minutes. (For 4 servings, transfer zucchini to middle rack; add trout to a second sheet and roast on top rack.)
- On opposite side of baking sheet from trout, toss zucchini with a drizzle of oil, salt, and pepper. (For 4 servings, toss zucchini on a second sheet.)
- Roast on top rack until crust is golden brown, fish is cooked through, and zucchini is tender, 10-12 minutes. (For 4, roast zucchini on middle rack and trout on top rack.)
Divide fish, rice and zucchini between plates. Drizzle crema on top of fish; serve with remaining lime wedges.
- Meanwhile, in a second medium bowl, combine tomato paste, stock concentrate, half the Mexican Spice Blend, 2 TBSP water, ½ tsp sugar, and juice from two lime wedges (¼ cup water, 1 tsp sugar, all the Mexican Spice Blend, and juice from four lime wedges for 4 servings).
- Fluff rice with a fork; stir in tomato mixture.
- Divide trout, rice, and zucchini between plates. Drizzle trout with red pepper crema; serve with remaining lime wedges on the side.
