Pepita-Crusted Rainbow Trout & Rice
with Roasted Green Beans & Smoky Red Pepper Crema
- Wheat
- Milk
- Fish
Rainbow trout with a crunchy coating of toasted pumpkin seeds, panko, and spices is served alongside caramelized zucchini and tomato-spiked rice, all drizzled with smoky red pepper crema. This restaurant-worthy dish comes together in just 30 minutes. Try a squeeze of lime for the perfect finishing touch!
Ingredients
1 unit
Veggie Stock Concentrate
6 ounce
Green Beans
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Fry Seasoning
1 unit
Tomato Paste
unit
Zucchini
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
¾ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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.
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.
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.)
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.
