Honey Lemon Trout with Spiced Dukkah

🥘 Ingredients

• Steelhead Trout
  20 oz
• Tunisian Spice Blend
  1 tbsp
• black pepper
• cooking oil
  4 tsp
• golden raisins
  2 oz
• grape tomatoes
  8 oz
• honey
  4 tsp
• jasmine rice
  1.5 c
• lemon
  2 unit
• olive oil
  4 tsp
• pepitas
  1 oz
• salt
• scallions
  4 unit
• sesame seeds
  2 tbsp
• shredded carrots
  8 oz
• sour cream
  6 tbsp
• water
  1 c

🍳 Cookware

• small bowl
• medium pot
• large pan
• medium bowl
• baking sheet

1. 

   1

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

   honey: 4 tsp, scallions: 4 unit, pepitas: 1 oz, grape tomatoes: 8 oz, lemon: 2 unit
2. 

   2

   Heat a large drizzle of cooking oil in a medium pot over medium-high heat. Add scallion whites, stirring occasionally, until fragrant, 1-2 minutes. Add jasmine rice and cook, stirring frequently, until fragrant, 1-2 minutes. Stir in water and a big pinch of salt . Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   cooking oil: 4 tsp, jasmine rice: 1.5 c, water: 1 c, salt
3. 

   3

   While rice cooks, heat a large pan over medium heat. Add chopped pepitas and sesame seeds ; cook, stirring occasionally, until toasted, 2-3 minutes. Turn off heat. Stir in half the Tunisian Spice Blend (all for 4 servings) and a pinch of salt. Lightly toasting the spice blend makes it more fragrant. Transfer the dukkah to a small bowl. Wipe out the pan.

   sesame seeds: 2 tbsp, Tunisian Spice Blend: 1 tbsp
4. 

   4

   In a medium bowl , combine tomatoes, scallion greens, the 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 side down on an oiled baking sheet . Roast on the top rack until opaque and cooked through, 10-12 minutes.

   olive oil: 4 tsp, black pepper, Steelhead Trout: 20 oz
5. 

   5

   While trout roasts, heat a drizzle of olive oil in the 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, 4-6 minutes. Remove from heat and set aside.

   shredded carrots: 8 oz
6. 

   6

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

   golden raisins: 2 oz, sour cream: 6 tbsp
7. 

   7

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