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 = 45What's this? |
Baked Cumin Trout with Squash and Pumpkin Seeds
Servings = 2 | Serving size =4 ounces fish with 1/2 cup cooked wild rice
This recipe can be multiplied by 2, 3, 4, 5.
This recipe requires making Wild Rice first.
| 3 tsp | grapeseed oil |
| 1/4 tsp | salt |
| 1/8 tsp | fresh ground black pepper |
| 2 tsp | maple syrup |
| 1 tsp | apple cider vinegar |
| 3/4 tsp | ground cumin |
| 1 tsp | grapeseed oil |
| 1 ounce | raw pumpkin seeds |
| 8 ounces | yellow squash |
| 2 | 4 ounce filets fresh trout |
While the Wild Rice is cooking combine the first 3 tsp. grapeseed oil with the salt, black pepper, maple syrup, vinegar and ground cumin in a small bowl. Mix thoroughly.
Preheat the oven to 400°F.
Place the remaining teaspoon of grapeseed oil in a small skillet over medium heat. Add the pumpkin seeds and cook for about 3 - 5 minutes. As the seeds begin to brown add the diced yellow squash.
Cook stirring occasionally over medium heat until the squash just begins to soften. Remove from the heat.
When the rice is done divide it between two ovenproof dishes (like an au gratin dish). Place the trout on top of the wild rice and top each with about 1/4 of the oil and cumin mixture. Place the trout in the oven and cook for about 5 minutes.
Spoon the remaining oil and cumin mixture over the trout. Top the trout with equal portions of the cooked squash and pumpkin seed mixture between. Return the trout to the oven for another 5 - 7 minutes. Serve.
Nutrition Facts
Serving size: 4 ounces fish / 1/2 cup cooked wild rice | Servings 2
Calories 469 | Calories from Fat 169
Amount Per Serving (% Daily Value)
Total Fat 19g (30%) | Saturated Fat 3g (15%)
Monounsaturated Fat 7g | Trans Fat g
Cholesterol 66 mg (22 %) | Sodium 650 mg (27 %)
Total Carbohydrates 42g (14%) | Sugars 5g
Dietary Fiber 5g (21%) | Protein 34g
Vitamin A 6% | Vitamin C 17 % | Calcium 10% | Iron 31%
Vitamin K 8 mcg | Potassium 963 mg | Magnesium 198 mg
"I love to relive the memories of when I was spry enough to fish the little trout streams. Otherwise, I like to write and play poker."
-Tony Hillerman, Author
The refrigerator light goes on...
I love this recipe. It’s quick and easy and it’s equally at home on a weeknight or for a dinner party meal. When I was at the National Museum of the American Indian I became interested in the flavors of America. I created this recipe to be an “American” Mediterranean dish. That is, cereal grains, fresh fish, monounsaturated fats, vegetables and seeds. That’s five of the nine basic ingredients that make up the Mediterranean diet (add a glass of wine and you’re 2/3 of the way there with dinner).
But the dish uses foods indigenous to America. So you don’t have to eat like a Greek or Italian to follow Mediterranean ideals.