Honey Lemon Trout with Spiced Dukkah

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  1 tbsp
• golden raisins
  1 tbsp
• grape tomatoes
  ½ cup
• honey
  2 tbsp
• jasmine rice
  ½ cup
• lemon
  1 unit
• olive oil
  1 tbsp
• pepitas
  1 tbsp
• salt
  1 tsp
• scallions
  2 stalks
• sesame seeds
  1 tbsp
• shredded carrots
  ½ cup
• sour cream
  2 tbsp
• steelhead trout
  2 filets
• tunisian spice blend
  1 tbsp

🍳 Cookware

• small bowl
• medium pot
• large pan
• small bowl
• medium bowl
• baking sheet
• microwave-safe bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Place sealed honey packet in a small bowl with enough hot water to cover. Trim and thinly slice scallions , separating whites from greens. Finely chop pepitas . Halve grape tomatoes lengthwise. Zest and quarter lemon .

   honey: 2 tbsp, scallions: 2 stalks, pepitas: 1 tbsp, grape tomatoes: ½ cup, lemon: 1 unit
2. 

   2

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant ⏱️ 2 minutes . Add jasmine rice and cook, stirring frequently, until fragrant ⏱️ 1 minutes . Stir in 1 cup water and a big pinch of salt . Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, jasmine rice: ½ cup, salt: 1 tsp
3. 

   3

   While rice cooks, heat a large pan over medium heat. Add pepitas and sesame seeds ; cook, stirring occasionally, until toasted ⏱️ 3 minutes . Turn off heat. Stir in half the tunisian spice blend and a pinch of salt. Transfer dukkah to a second small bowl . Wipe out pan.

   sesame seeds: 1 tbsp, tunisian spice blend: 1 tbsp
4. 

   4

   In a medium bowl , combine tomatoes, scallion greens, a drizzle of olive oil , a squeeze of lemon juice, and a pinch of salt and black pepper . Pat steelhead trout dry with paper towels; season with salt and pepper. Place, skin sides down, on an oiled baking sheet . Roast on top rack until opaque and cooked through ⏱️ 12 minutes .

   olive oil: 1 tbsp, black pepper: 1 tsp, steelhead trout: 2 filets
5. 

   5

   While trout roasts, heat a drizzle of olive oil in pan used for dukkah over medium heat. Add shredded carrots and a big pinch of salt and pepper. Cook, stirring occasionally, until lightly browned and tender ⏱️ 5 minutes . Remove from heat and set aside.

   shredded carrots: ½ cup
6. 

   6

   Place golden raisins and juice from half the lemon in a third microwave-safe bowl . Microwave on high for 45 seconds; toss to coat. Remove honey packet from bowl with water. Discard water and wipe out bowl; add sour cream , honey, remaining lemon juice, and lemon zest to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.

   golden raisins: 1 tbsp, sour cream: 2 tbsp
7. 

   7

   Add carrots and pickled raisins (with lemon juice) to pot with rice; stir to combine. Taste and season with salt and pepper. Divide rice pilaf between plates. Top with trout and salsa. Spoon as much sauce over trout as you like. Top with as much dukkah as you like. Serve with any remaining sauce on the side.