Honey Lemon Trout with Spiced Dukkah
over Rice Pilaf with Tomato Salsa
Dukkah—pronounced “doo-kah”—is a traditional Egyptian blend of nuts, seeds, and warm spices that livens up any dish with flavor and texture. In this recipe, you’ll toast our take on dukkah, then sprinkle the mix over roasted trout that's drizzled in a creamy honey lemon sauce. Everything’s served over rice pilaf with carrots and pickled raisins, alongside a fresh tomato salsa.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 teaspoon
Honey
2 unit
Scallions
½ ounce
Pepitas
4 ounce
Grape Tomatoes
1 unit
Lemon
¾ cup
Jasmine Rice
1 tablespoon
Sesame Seeds
1 tablespoon
Tunisian Spice Blend
10 ounce
Steelhead Trout
(Contains Fish)
4 ounce
Shredded Carrots
1 ounce
Golden Raisins
3 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Place sealed honey packet in a small bowl with enough hot water to cover. (Warming the honey helps make it pourable.) • Trim and thinly slice scallions, separating whites from greens. Finely chop pepitas. Halve tomatoes lengthwise. Zest and quarter lemon.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant, 1-2 minutes. Add rice and cook, stirring frequently, until fragrant, 1-2 minutes. Stir in 1 cup water (1 3⁄4 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, heat a large pan over medium heat. Add pepitas and sesame seeds; cook, stirring occasionally, until toasted, 2-3 minutes. • Turn off heat. Stir in half the Tunisian Spice Blend (all for 4 servings) and a pinch of salt. (Lightly toasting the spice blend makes it more fragrant.) Transfer dukkah to a second small bowl. Wipe out pan.
• In a medium bowl, combine tomatoes, scallion greens, a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. • Pat trout* dry with paper towels; season with salt and pepper. Place, skin sides down, on an oiled baking sheet. Roast on top rack until opaque and cooked through, 10-12 minutes.
• While trout roasts, heat a drizzle of olive oil in pan used for dukkah over medium heat. Add carrots and a big pinch of salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 4-6 minutes. Remove from heat and set aside.
• Place raisins and juice from half the lemon in a third small microwave-safe bowl. Microwave on high for 45 seconds; toss to coat. • Remove honey packet from bowl with water. Discard water and wipe out bowl; add sour cream, honey, remaining lemon juice, and lemon zest to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
• Add carrots and pickled raisins (with lemon juice) to pot with rice; stir to combine. Taste and season with salt and pepper. • Divide rice pilaf between plates. Top with trout and salsa. Spoon as much sauce over trout as you like. Top with as much dukkah as you like. Serve with any remaining sauce on the side.
