Lemon-Pepper Steelhead Trout

Ingredients

• ¾ cup Pearl Couscous
• ¾ oz Pitted Kalamata Olives
• 2 Oregano Sprigs
• 2 Steelhead Trout Fillets
• 1 fl. oz. White Balsamic Vinegar
• ½ oz Honey
• 2 tsp. Lemon and Pepper Seasoning
• 1 oz Feta Cheese
• Olive Oil
• Salt Pepper
• trout with reserved vinaigrette and oregano.

Instructions

1. 1

   Mixing Bowl: Medium Oven-Safe Pan

2. 2

   Cook Within: Trout skin is edible (and delicious), but can easily be removed if you prefer. Simply cook as directed and pull away skin with a fork just before Couscous is a pearl-shaped pasta common in North African and Middle Eastern cuisine. It varies in size depending on region. This larger size is commonly known as Israeli

3. 3

   Make the Couscous: Add couscous to boiling water and cook until tender, 7-10 minutes. Drain couscous in wire-mesh strainer and rinse briefly under cold running water. Set aside in strainer and let cool to room temperature.

4. 4

   Cook the Trout: Place a medium oven-safe pan over medium-high heat. Add 1 tsp. olive oil and trout, skin side up, to hot pan. Cook on one side until lightly browned, 2-3 minutes. Flip, and season evenly with seasoning blend. Place pan in oven and roast until trout is firm and reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from oven and rest 2 minutes. While trout roasts, toss salad.

5. 5

   Prepare the Ingredients: Rinse olives and cut into ¼” slices. Stem and coarsely chop oregano. Rinse trout fillets and pat dry. No, it’s not salmon! Steelhead trout is a close cousin of salmon, which explains the similarity in appearance.

6. 6

   Add couscous, feta, and olives to bowl containing: vinaigrette. Toss to combine all ingredients. Garnish trout with reserved vinaigrette and oregano.

7. 7

   Combine white balsamic, honey, oregano (reserve: a pinch for garnish), 1 Tbsp. olive oil, ¼ tsp. salt, and combine. Set aside 2 tsp. dressing for garnishing

8. 8

   Plate the Dish: Place a serving of couscous on a plate. Nestle trout fillet against couscous. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. Most is used in vinaigrette, and a pinch is reserved for garnish. twice. Most dresses couscous, and 2 tsp. is used for garnish. • Be careful! Pan handle will be very hot after pan is removed from oven. Keep a clean, dry towel around handle as a the recipe before you start–we promise it will be time • Bring a small pot of water to • Place a wire-mesh strainer in