In order to bring you the best organic produce, some ingredients may differ from those depicted.
Nowruz sustainably raised trout with tamarind onions and couscous
2 Servings, 760 Calories/Serving
In our spin on a Persian New Year, or Nowruz, recipe, we pair pan-seared fish with caramelized onions that are brightened with tangy tamarind and tart barberries.
In your bag
- Sunbasket tamarind glaze (tamarind paste - honey - garlic - baharat)
- 2 ounces organic shredded carrots
- ½ cup couscous
- Fish options:
- 2 sustainably raised rainbow trout fillets (about 6 ounces each)
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 1 organic yellow onion
- 4 or 5 sprigs organic fresh mint
- 2 tablespoons barberries
Calories 760, Total Fat 25g (32% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 160mg (7% DV), Total Carb. 84g (31% DV), Fiber 7g (25% DV), Total Sugars 30g (Incl. 9g Added Sugars, 18% DV), Protein 50g
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.
Wash produce before use
Cook the couscous
- Let the tamarind glaze come to room temperature.
While the couscous cooks, prepare the fish.
Prep and cook the fish
- Pat the fish dry with a paper towel; season the trout lightly with salt and pepper, the salmon or halibut generously.
While the fish cooks, prepare the onion.
Prep and caramelize the onion
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
While the onion cooks, prepare the mint and finish the couscous.
Prep the mint; finish the couscous
- Strip the mint leaves from the stems; coarsely chop the leaves.
Finish the onion
- Measure the water for the couscous.
- Time the couscous.
- Measure the onion.
- Strip the mint leaves.