Pepita-Crusted Rainbow Trout & Rice

🥘 Ingredients

• Butter
  4 tbsp
• Cooking oil
  4 tsp
• Dijon mustard
  4 tsp
• Fry Seasoning
  2 tbsp
• Jasmine rice
  1.5 c
• Lime
  2 unit
• Mexican Spice Blend
  1 tbsp
• Panko breadcrumbs
  1 c
• Pepitas
  1 oz
• Rainbow trout
  20 oz
• Smoky red pepper cream
  4 tbsp
• Sugar
  1/2 tbsp
• Tomato paste
  2 unit
• Veggie stock concentrate
  1 unit
• Zucchini
  1 unit
• black pepper
• paper towels
• salt

🍳 Cookware

• small pot
• microwave-safe bowl
• baking sheet

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. In a small pot , combine Jasmine rice , 1¼ cups water (2¼ cups for 4), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to use in Step 5.

   Jasmine rice: 1.5 c, salt
2. 

   2

   While rice cooks, finely chop Pepitas (or crush in their bag with a heavy-bottomed pan or rolling pin). Trim and halve Zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Quarter Lime . Place 2 TBSP Butter (4 TBSP for 4 servings) in a microwave-safe bowl . Microwave until butter has melted, 30-45 seconds. Let cool slightly, then stir in pepitas, Panko breadcrumbs , Fry Seasoning , salt , and black pepper .

   Pepitas: 1 oz, Zucchini: 1 unit, Lime: 2 unit, Butter: 4 tbsp, Panko breadcrumbs: 1 c, Fry Seasoning: 2 tbsp, salt, black pepper
3. 

   3

   Pat Rainbow trout dry with paper towels ; season all over with salt and black pepper . Drizzle skin sides with Cooking oil ; rub to coat. Place trout, skin sides down, on one side of a baking sheet . Evenly spread tops with Dijon mustard ; sprinkle with a pinch of Sugar and mound with pepita mixture, pressing firmly to adhere. Toss zucchini on the other side of the baking sheet with a drizzle of oil, salt, and pepper. Place in the oven and roast on top rack until the crust is golden, fish is cooked through, and zucchini is tender, 10-12 minutes. (For 4 servings, transfer zucchini to another rack; add trout to a second sheet and roast on top).

   Rainbow trout: 20 oz, paper towels, salt, black pepper, Cooking oil: 4 tsp, Dijon mustard: 4 tsp, Sugar: 1/2 tbsp
4. 

   4

   On opposite side of baking sheet from trout, toss zucchini with a drizzle of oil, salt, and pepper. (For 4 servings, toss zucchini on a second sheet.) Roast on top rack until the crust is golden and fish is cooked through, and zucchini is tender, 10-12 minutes. (For 4, roast zucchini on middle rack and trout on top rack.)
5. 

   5

   Meanwhile, in a medium bowl, combine Tomato paste , Veggie stock concentrate , half the Mexican Spice Blend , 2 TBSP water, ½ tsp sugar, and juice from two lime wedges. (For 4 servings, use ¼ cup water, 1 tsp sugar, all the Mexican Spice Blend, and juice from two lime wedges.) Fluff rice with a fork; stir in tomato mixture.

   Tomato paste: 2 unit, Veggie stock concentrate: 1 unit, Mexican Spice Blend: 1 tbsp
6. 

   6

   Divide trout, rice, and zucchini between plates. Drizzle trout with Smoky red pepper cream ; serve with remaining lime wedges on the side.

   Smoky red pepper cream: 4 tbsp