Nowruz sustainably raised trout with tamarind onions and couscous

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

Soy-Free, Dairy-Free

2 Servings, 760 Calories/Serving

30–45 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • Sun Basket 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

Nutrition per serving

Calories: 760, Protein: 50g (100% DV), Fiber: 7g (28% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4g, Saturated Fat: 4.5g (23% DV), Cholesterol: 120mg (40% DV), Sodium: 160mg (7% DV), Carbohydrates: 84g (28% DV), Total Sugars: 30g, Added Sugars: 9g (18% DV).
Contains: Wheat

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.

Instructions

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

Wash produce before use

1

Cook the couscous

  • Let the tamarind glaze come to room temperature.
In a medium sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Stir in the carrots and cook until just softened, about 1 minute. Add ¾ cup [1½ cups] lightly salted water and bring to a boil. Stir in the couscous and remove from the heat. Cover and let stand until the couscous is tender and the liquid is absorbed, 6 to 8 minutes. Fluff with a fork and cover to keep warm.
While the couscous cooks, prepare the fish.

2

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.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the trout or salmon) and cook until lightly browned (and the trout or salmon skin is crisp), 2 to 4 minutes for trout, 4 to 5 minutes for salmon or halibut. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for trout, 2 to 4 minutes for salmon or halibut. Transfer to a plate. Do not clean the pan.
While the fish cooks, prepare the onion.

3

Prep and caramelize the onion

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
In the same pan used for the fish, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring often, until caramelized, 10 to 12 minutes.
While the onion cooks, prepare the mint and finish the couscous.

4

Prep the mint; finish the couscous

  • Strip the mint leaves from the stems; coarsely chop the leaves.
To the pot with the couscous, stir in the mint and season to taste with salt and pepper.

5

Finish the onion

To the pan with the onion, stir in the tamarind glaze, barberries, and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer, return the fish to the pan, cover, and cook until the fish is warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the couscous to individual plates. Top with the fish and onion and serve.
Kids Can!
  • Measure the water for the couscous.
  • Time the couscous.
  • Measure the onion.
  • Strip the mint leaves.