Blackened sustainably raised rainbow trout with citrus pico de gallo

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Blackened sustainably raised rainbow trout with citrus pico de gallo

Our Dietitian's Favorite

Blackened sustainably raised rainbow trout with citrus pico de gallo

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Protein Plus

2 Servings, 610 Calories/Serving

30–45 Minutes

We give this Cajun seafood classic a Mexican spin with a bright citrus salsa and keep things paleo and gluten-free with a savory side of cauliflower “rice.”

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 organic mixed citrus fruits such as 1 grapefruit and 1 satsuma mandarin
  • 1 or 2 cloves organic peeled fresh garlic
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh cilantro
  • ½ head organic cauliflower
  • 2 sustainably raised rainbow trout fillets (about 6 ounces each)
  • Sunbasket blackening spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)
Ingredient IQ
In Spanish, pico de gallo translates to “the beak of a rooster.” The fresh salsa likely got its name because the bright flavors have quite a bite. Ours works with a wide range of citrus, from grapefruits and oranges to mandarins, tangerines, or in this case, a mix.

Nutrition per serving

Calories 610, Total Fat 39g (50% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 135mg (6% DV), Total Carb. 30g (11% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 37g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the citrus pico de gallo

  • Using your hands or a sharp knife, peel the citrus fruits; working over a large bowl, cut between the membranes to release the segments into the bowl. Squeeze the membranes to release any juice. Alternatively, cut the fruits in half crosswise and separate each half into segments. Discard any seeds.
  • Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for the cauliflower “rice.”
  • Coarsely chop the cilantro.
To the bowl with the citrus, add the garlic, cilantro, white parts of the scallions, and 1 tablespoon [2 TBL] oil and stir to combine. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

2

Prep and cook the cauliflower “rice”

  • Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and stir in the green parts of the scallions and 1 tablespoon [2 TBL] oil.
While the cauliflower “rice” cooks, prepare the trout.

3

Prep and cook the trout

  • Pat the trout dry with a paper towel; season lightly with salt and pepper and sprinkle with the blackening spice blend, coating the fillets well on both sides.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, add the trout, skin side down, reduce the heat to medium-low, and cook until the skin is browned and crisp, 2 to 4 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes. Transfer to a plate. Add more oil between batches if needed.

Serve

Transfer the cauliflower “rice” to individual plates. Top with the trout, spoon the pico de gallo over the trout, and serve.
Kids Can!
  • Peel the citrus by hand.
  • Press the garlic (if you have a press).
  • Stir the citrus pico de gallo.
  • Spoon the pico de gallo over the trout.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.