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SUMMER STEELHEAD TROUT

Often, simplicity wins and this summer meal is the definition. Featuring steelhead from Lois Lake, incredibly simply seasoned zucchini and asparagus, grilled lemon and a cucumber and mint yogurt that is to summer what PB is to J, this is a meal that we’re eating once / week throughout July and August.

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

WHAT YOU'LL NEED AT HOME

A BBQ and and oven (the veggies are designed to be cooked on the grill but can also be done in the oven).

HOW WE EAT IT

On any summer weekday.

GOOD FOR

4-5 days in the fridge. We can’t guarantee freshness after that.

    DIETARY TAGS

    • Gluten-free