Tiger Trout With Quinoa Recipes

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.

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.