Lemon-Caper Trout over Warm Farro & Veggie Salad

• portions: 2 servings
• temps total: 35 minutes

Ingrédients

2 Skin-On Steelhead Trout Fillets

½ cup Semi-Pearled Farro

1 Zucchini

1 Onion

1 Lemon

2 cloves Garlic

1 oz Salted Butter

1 tsp Preserved Lemon Purée

1½ tsps Calabrian Chile Paste

1½ Tbsps Golden Raisins

1 Tbsp Capers

Instructions

1 Cook the farro Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.

3 Cook the vegetables In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are browned and softened. Turn off the heat. Stir in the rehydrated raisins (draining before adding). Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

4 Cook the fish Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and carefully add the butter, lemon purée, capers, and the juice of 2 lemon wedges. Cook, constantly spooning the sauce over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Finish the farro & serve your dish To the pot of cooked farro, add the cooked vegetables, the juice of the remaining lemon wedges, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish (including any sauce from the pan). Enjoy!

To the pot of cooked farro, add the cooked vegetables, the juice of the remaining lemon wedges, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish (including any sauce from the pan). Enjoy!

1 Cook the farro Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.

3 Cook the vegetables In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are browned and softened. Turn off the heat. Stir in the rehydrated raisins (draining before adding). Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

4 Cook the fish Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and carefully add the butter, lemon purée, capers, and the juice of 2 lemon wedges. Cook, constantly spooning the sauce over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Finish the farro & serve your dish To the pot of cooked farro, add the cooked vegetables, the juice of the remaining lemon wedges, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish (including any sauce from the pan). Enjoy!

To the pot of cooked farro, add the cooked vegetables, the juice of the remaining lemon wedges, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish (including any sauce from the pan). Enjoy!

Nutrition

• Calories: 670