Greek Summer Steelhead Trout
with Spanakorizo & Garlic Scape-Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
990 /serving
Say Greek summer, and we think hearty fillets of fish cooked to just tender, tons of fresh dill and a squirt of lemon—and maybe some feta cheese for bonus points. This uplifting dish scores on all counts, and showcases the seasonal green of garlic scapes and spinach tossed into rice (spanakorizo) while it’s at it.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 3 Cucumbers
- 14g Dill
- 60g Garlic scapes
- 1 Lemon
- 120g Baby greens (baby spinach or kale)
- 160g White rice
- 43ml Sour cream
- 60g Feta
- 5g Herby Sidekick spices (thyme, parsley, mustard, salt)
Contains: Milk, Mustard, Trout
You will need:
Large pan (non-stick if possible)
Large pot
Oil
Salt & pepper (S&P)
Olive oil
Total Fat
54 g
Saturated Fat
16 g
Sodium
510 mg
Total Carb
91 g
Sugars
5 g
Protein
38 g
Fibre
6 g
Preparation
Cook the rice
- In a large pot, heat a drizzle of oil on medium-high.
- Add the spinach and ⅓ of the spices. Sauté, 1 to 2 min., until wilted.
- Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, thinly slice the garlic scapes crosswise on an angle.
- Quarter the lemon.
- Pick the dill fronds off the stems; finely chop the fronds.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
Sauté the garlic scapes
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the garlic scapes and sauté, 30 sec. to 1 min., until fragrant.
- Transfer to a small bowl.
- Wipe out and reserve the pan.
Cook the trout
- Pat the trout dry; season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the trout*, skin-sides down, and cook, 2 to 4 min., until crispy.
- Flip and reduce the heat to medium. Cook, 1 to 2 min., until cooked through.
Make the salad
- In a large bowl, combine the juice of 1 lemon wedge, 1 tbsp olive oil (double both for 4 portions), the garlic scapes, cucumbers, cheese, dill (start with ½) and S&P.
Finish & serve
- To the pot of rice, add the juice of 1 remaining lemon wedge (double for 4 portions); stir well.
- Divide the rice between your plates.
- Top with the trout and salad.
- Dollop with the sour cream.
- Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
