baked steelhead trout w/ roasted zucchini & quinoa

In culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, vegetarian on 02.14.11 at 8:36 pm

ok, so i’m on a bit of a quinoa kick these days. :) i thought i’d shake things up a bit and throw in some steelhead trout in the mix. this was my first foray into cooking trout… the steelhead trout jumped out at me at the grocery store (ok, not literally, silly!) and i thought it might make for a yummy culinary experiment. yummers, indeed.

almond-honey marinade:
– mix 3 tbsp honey & 1 tbsp extra-virgin olive oil (evoo) in large prep bowl
– add 1/2 cup blanched sliced almonds
– add 1/2 tsp fennel seed
– place 2 fillets of fresh steelhead trout in almond-honey marinade, cover both sides evenly

baked trout:
– pre-heat oven to 350F
– carefully place 3 fillets into cooking parchment paper bag, in a baking dish
– add 1/8 red onion (rough chop) & 1 tbsp of honey inside parchment paper bag
– tightly fold paper bag inside baking dish
– bake for 20min at 350F until fish is cooked

roasted zucchini:
– 1/2 zucchini (sliced rounds)
– place on baking sheet
(tip: you could also line baking sheet w/ cooking parchment paper, for easy cleanup and also to reduce amount of evoo needed)
– lightly brush zucchini slices w/ evoo, season w/ ground black peppercorns
– roast in oven for 10-12min at 350F

– bring to a boil: 1 cup (250mL) quinoa & 2 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– allow to cool, then fluff w/ a fork
– season w/ ground black peppercorns

  1. […] baked steelhead trout w/ roasted zucchini & quinoa […]


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