Best 8 Citrus Steamed Trout With Quinoa Pilaf 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.

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.

"TIGER" TROUT WITH QUINOA

Steps:

• Rinse quinoa in cold water before you start simmering it. Boil up 5/1 part water to the quinoa (I cooked up three portions in one go, it keeps in the fridge for a couple of days), add the vegetable stock, and juice of 1/4 of the lemon. Let it simmer on low heat for about 20 minutes.
• Ten minutes in, pre-heat the oven to 180ºC. Now, you'll be making the fish parcel. Take enough tin foil to wrap up the fish. Place the foil on a baking paper, then drizzle 1/2 tbsp soy sauce on top of it. Place the trout over the soy sauce, and sprinkle with some salt and pepper. Chuck in the second slice of lemon, and cook it for about 25 minutes.
• Once the quinoa has been simmering away for about 20minutes, take it off the heat and let it sit for ten minutes. Fluff it up with a fork and cover with a lid. Drain off excess liquid if you accidentally used to much, and add a little soy sauce if you want (I love soy sauce!)
• Whenever the quinoa is ready, the rainbow trout should be too! Plate up a bed of spinach, top it with the quinoa, place the fish next to it, drizzle over the balsamic glaze and serve it with the lemon wedge that was in the parcel with the fish!
• About 400-420 calories

TIGER TROUT WITH QUINOA

Steps:

• Rinse quinoa in cold water before you start simmering it. Boil up 5/1 part water to the quinoa (I cooked up three portions in one go, it keeps in the fridge for a couple of days), add the vegetable stock, and juice of 1/4 of the lemon. Let it simmer on low heat for about 20 minutes.
• Ten minutes in, pre-heat the oven to 180ºC. Now, you'll be making the fish parcel. Take enough tin foil to wrap up the fish. Place the foil on a baking paper, then drizzle 1/2 tbsp soy sauce on top of it. Place the trout over the soy sauce, and sprinkle with some salt and pepper. Chuck in the second slice of lemon, and cook it for about 25 minutes.
• Once the quinoa has been simmering away for about 20minutes, take it off the heat and let it sit for ten minutes. Fluff it up with a fork and cover with a lid. Drain off excess liquid if you accidentally used to much, and add a little soy sauce if you want (I love soy sauce!)
• Whenever the quinoa is ready, the rainbow trout should be too! Plate up a bed of spinach, top it with the quinoa, place the fish next to it, drizzle over the balsamic glaze and serve it with the lemon wedge that was in the parcel with the fish!
• About 400-420 calories

QUINOA PILAF

Steps:

• Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
• In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.

LEMON HERB QUINOA

Steps:

• Place the quinoa in a large bowl.
• Fill with cold water.
• Drain into a strainer and repeat the rinsing and draining 4 more times.
• Over medium-high heat, heat the oil in a 2-quart saucepan.
• Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes.
• Stir in the water, marjoram, thyme, and rosemary.
• Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
• Stir in the parsley, lemon juice, salt, lemon rind, and pepper.
• Simmer, covered, 5 minutes longer.
• Fluff with a fork.

CITRUS RICE PILAF

Steps:

• In a large skillet, saute rice mix in butter until golden brown. Stir in water and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peas, water chestnuts, marmalade and pepper. Cover and cook for 3-4 minutes or until rice and vegetables are tender.

QUINOA PILAF WITH VEGGIES AND CHICKPEAS

Steps:

• Combine chicken stock and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from heat.
• Heat olive oil in a large skillet over medium heat until shimmering. Add asparagus, bell peppers, and onion; cook and stir until softened, about 6 minutes. Stir in chickpeas. Pour in 2 tablespoons balsamic vinegar and cook until reduced, about 4 minutes. Add lemon juice, salt, and black pepper. Stir in cooked quinoa. Drizzle 1 tablespoon balsamic vinegar over pilaf before serving.