SPRING STEELHEAD TROUT
Music is life. So first thing's first, set the mood w/ our dinner time playlist (Spotify link here).
- Preheat oven to 425°F (set on the CONVECTION function if your oven has one, otherwise the BAKE function will work fine).
- Pull out the herb vinaigrette and tahini from the fridge and set aside.
- Place the quinoa into a medium sized saucepan.
- If you ordered the two person dinner, add two (2) cups of cold water.
- If you ordered the four person dinner, add four (4) cups of cold water.
- Add salt to taste as well as a generous drizzle of extra virgin olive oil if you have some in your pantry.
- Set your stove to HIGH and bring the quinoa to a boil uncovered.
- Once the quinoa is boiling, reduce the heat to MEDIUM and let it simmer for about 15-20 minutes (or until all the water has evaporated), also uncovered, before turning your stove off.
- Don’t be afraid to stir the quinoa while it’s boiling or simmering. Once that’s all done, set aside and cover so the quinoa stays hot.
STEELHEAD + VEGGIES
- Grab a large sheet pan or baking sheet. Spread out the asparagus, broccoli and radish evenly. The veggies have already been tossed in extra virgin olive oil (if the oil has congealed a bit because of the refrigeration, that is totally normal), so just season with salt and pepper to taste.
- Remove the steelhead from the vacuum sealed bag and place onto a metal sheet pan or baking sheet.
- Place both the veggies and fish into the oven and cook for about 15 minutes. Note: every piece of steelhead is a different thickness, so the fish may be ready a few minutes early or require an extra minute or two.
- If you’re using a probe or thermometer, you’ll want the steelhead to hit an internal temperature of about 140°F (60°C).
- Pull both the steelhead and veggies out when ready. Squeeze fresh lemon onto the fish and drizzle some honey lemon tahini atop the veggies.
PUTTING IT ALL TOGETHER
This dish works well family style or a la carte. However you’re eating it, we suggest generous amounts of the herb vinaigrette on the quinoa and fish, and lots of honey lemon tahini on the veggies.
pro-tip: every oven is unique, and every piece of fish is a slightly different thickness so it’s completely normal if your fish takes a little longer or slightly less to cook than what’s suggested above
super pro-tip: if you’re more into the BBQ, you can actually cook the steelhead on the BBQ with a lot of ease (instead of the oven). Just place the fish into the complimentary aluminum pan we’ve provided and put that directly onto the BBQ for a no mess approach.