Rainbow Trout with Zesty Cilantro Sauce
plus Lemony Carrots & Garlic Couscous
- Wheat
- Fish
- Milk
Cumin-seasoned rainbow trout is pan-seared until opaque and flaky, then topped with a bright cilantro chimichurri sauce spiked with lemon and chili flakes. Toasted garlic couscous and golden roasted carrots tossed with lemon zest round out the plate for a light, herbaceous meal that comes together in about 30 minutes.
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Pearl Couscous
(Contains: Wheat)
20 ounce
Rainbow Trout
(Contains: Fish)
2 clove
Garlic
12 ounce
Carrot
1 teaspoon
Cumin
1 unit
Lemon
1 teaspoon
Chili Flakes
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Finely chop cilantro. Zest and quarter lemon. Peel and mince or grate garlic.
Toss carrots on a foil-lined baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until golden brown and softened, 20-25 minutes.
While carrots roast, in a small bowl, combine cilantro, half the cumin (you’ll use the rest later), half the lemon zest, 2 TBSP olive oil (4 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of garlic to taste. Season with salt, pepper, and chili flakes to taste.
Heat 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic. Cook, stirring often, until garlic is fragrant and couscous is lightly toasted, 1-2 minutes.
Stir in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until al dente, 6-8 minutes.
Keep covered off heat until ready to serve.
While couscous cooks, pat rainbow trout* dry with paper towels. Season all over with remaining cumin, salt, and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add rainbow trout and cook until opaque and cooked through, 3-4 minutes per side. Turn off heat.
Fluff couscous with a fork; season with salt and pepper.
Toss carrots with remaining lemon zest.
Divide couscous, carrots, and rainbow trout between plates. Top rainbow trout with cilantro sauce. Serve with remaining lemon wedges on the side.
