Meal Kit
Lemon-Pepper Steelhead Trout
with couscous, feta, and Kalamata olives
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Steelhead Trout), Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
Chef
David Padilla
In Your Box (serves 2)
- ¾ cup Pearl Couscous
- 1 fl. oz. White Balsamic Vinegar
- 1 oz. Feta Cheese Crumbles
- ¾ oz. Pitted Kalamata Olives
- ½ fl. oz. Honey
- 2 tsp. Lemon and Pepper Seasoning
- 2 Oregano Sprig
- 2 Steelhead Trout Fillets
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories980
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Carbohydrates151g
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Net Carbs151g
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Fat13g
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Protein61g
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Sodium2730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Medium Oven-Safe Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Make the Couscous
Add couscous to boiling water and cook until tender, 7-10 minutes. Drain couscous in wire-mesh strainer and rinse briefly under cold running water. Set aside in strainer and let cool to room temperature.
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2 Prepare the Ingredients
Rinse olives and cut into 1/4" slices. Stem and coarsely chop oregano. Rinse trout fillets and pat dry. No, it's not salmon! Steelhead trout is a close cousin of salmon, which explains the similarity in appearance.
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3 Make the Vinaigrette
Combine white balsamic, honey, oregano (reserve a pinch for garnish), 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in a medium mixing bowl. Stir to combine. Set aside 2 tsp. dressing for garnishing cooked trout.
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4 Cook the Trout
Place a medium oven-safe pan over medium-high heat. Add 1 tsp. olive oil and trout, skin side up, to hot pan. Cook on one side until lightly browned, 2-3 minutes. Flip, and season evenly with seasoning blend. Place pan in oven and roast until trout is firm and reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from oven and rest 2 minutes. While trout roasts, toss salad.
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5 Toss the Salad
Add couscous, feta, and olives to bowl containing vinaigrette. Toss to combine all ingredients. Garnish trout with reserved vinaigrette and oregano.
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6 Plate the Dish
Place a serving of couscous on a plate. Nestle trout fillet against couscous.
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