WE DELIVER TO THE GREATER TORONTO AREA

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SUMMER STEELHEAD TROUT

Music is life. So first thing's first, set the mood w/ our dinner time playlist (Spotify linkhere).

INGREDIENTS

  • Lois Lake steelhead trout (Lois Lake, BC) rubbed w/ thyme, parsley, paprika, extra virgin olive oil, black pepper
  • Asparagus (tossed w/ extra virgin olive oil + garlic)
  • Zucchini (tossed w/ extra virgin olive oil + garlic)
  • Cucumber + mint yogurt (pressed yogurt, grated cucumber, mint, parsley, extra virgin olive oil, lemon, sea salt)
  • Lemon

    COOKING INSTRUCTIONS

    • Turn on BBQ (high heat) if grilling the veggies on the BBQ.
    • Preheat oven to 425°F (set on the CONVECTION function if your oven has one, otherwise the BAKE function will work fine).
    • Pull out all other ingredients and set aside.
    • Cut the lemon in half and set aside.

      STEELHEAD + VEGGIES

      • Remove the steelhead from the vacuum sealed bag and place onto a metal sheet pan or baking sheet. Season w/ salt.
      • Cook the fish for 12 - 15 minutes in the oven.
      • If you’re using a probe or thermometer, you’ll want the steelhead to hit an internal temperature of about 140°F (60°C).
      • Squeeze fresh lemon (one half) onto the fish.

        ASPARAGUS + ZUCCHINI + GRILLED LEMON

        • Remove the zucchini and asparagus from the vacuum sealed bag and season with salt and pepper to taste.
        • If BBQ'ing (recommended)
          • Grill the asparagus for 1.5 - 2 minutes / side.
          • Grill the zucchini for 3 minutes / side.
          • Grill the lemon for 5-6 minutes.
        • If roasting in an oven
          • Grab a large sheet pan or baking sheet and. Spread out the asparagus and zucchini 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.
          • Place the veggies and half lemon into the oven and cook for about 12-15 minutes.
        • Once done, squeeze the grilled (or roasted) lemon over top the zucchini and asparagus

          PUTTING IT ALL TOGETHER

          Our dream plate looks like this: a piece of fish on side, grilled veggies on the other, a squeeze of fresh and grilled lemon all over - all served with a healthy side of cucumber mint yogurt (excellent on the veggies but we won't be mad if you schmear some on the fish).