Citrus Steamed Trout With Quinoa Pilaf Recipes

QUINOA PILAF

Steps:

• In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and olive oil in a saucepan. Stir in preserved lemon and cover. Simmer until water is absorbed, about 15 to 20 minutes. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine. Top with mint and serve.

CITRUS STEAMED TROUT WITH QUINOA PILAF

Steps:

• Preheat oven to 400 degrees.
• In the 2 tsp evoo, sauté the onions and peppers until onions are caramelized.
• In sauce pan, combine lemon juice, beef broth, seasoning and quinoa. Bring to boil, cover, and let boil for 8 minutes.
• While that's boiling, on a cookie sheet, place aluminum foil twice the length of it and make a shallow lip. Cover bottom in 4 tsp of evoo.
• Place fish skin down on foil.
• Mix vegetables into the quinoa and pour mixture over fish. The quinoa will still be soupy.
• Arrange the lemon and limes over top.
• Fold over the foil and pinch the sides closed, making an airtight pouch.
• Place in oven for 8 minutes.
• Remove pan from oven but let pouch set closed for another 5 to 10 minutes before opening it.

RAINBOW TROUT WITH JASMINE RICE AND CITRUS VINAIGRETTE

Steps:

• Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.
• Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout.
• Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired.

TOASTED QUINOA PILAF

Steps:

• Place the quinoa in a large, ungreased skillet and toast it, stirring frequently, over medium heat until it has a nutty aroma and has darkened slightly. Remove the quinoa from the pan and simmer in water, covered, until tender. There should be about 4 cups.
• Heat butter or oil or both in the skillet. Add onions and apple and cook over medium heat, stirring frequently, until they become very tender and golden brown.
• Stir in the cooked quinoa. Add thyme, season to taste with salt and pepper. Cook gently until heated through. Fold in parsley and serve as a side dish with poultry or meat or use as a stuffing.

BREAKFAST SALAD WITH SMOKED TROUT AND QUINOA

Steps:

• Carefully lower eggs into a small saucepan of gently boiling water; cook 10 minutes. Transfer to a bowl of ice water and let cool; drain. Peel eggs; thinly slice.
• Toss lettuce, cucumber, onion, smoked trout, quinoa, oil, capers, and 1 Tbsp. lemon juice in a large bowl to combine; season with salt and pepper.
• Mix yogurt, lemon zest, and remaining 2 tsp. lemon juice in a small bowl; season with salt. Divide lemon yogurt between 2 bowls and mound salad over. Top with egg slices and dill.

QUINOA PILAF

Steps:

• In a small nonstick saucepan coated with cooking spray, cook onion and carrot in oil for 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, water and salt; bring to a boil., Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Fluff with a fork.