Citrus Steamed Trout with Quinoa Pilaf
Elevate your weeknight dinner with this vibrant Citrus Steamed Trout with Quinoa Pilaf, a dish that’s as wholesome as it is delicious. Featuring delicate trout fillets infused with aromatic fresh thyme and the tangy brightness of lemon and orange, this recipe uses gentle steaming to lock in moisture and flavor. Paired with a hearty quinoa pilaf studded with zucchini, garlic, and fragrant parsley, this meal is nutrient-packed and bursting with color. The citrus-steaming technique enhances the natural flavors of the fish without added fat, while the quinoa pilaf provides a satisfying, protein-rich side dish. Ready in just 45 minutes and perfect for a healthy, elegant dinner, this recipe is ideal for busy cooks who want gourmet results with minimal effort. Garnish with vibrant citrus slices for an impressive final touch!
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Recipe Information
Ingredients
- 4 pieces trout fillets
- 1 whole orange
- 1 whole lemon
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup quinoa
- 2 cups chicken or vegetable broth
- 1 tablespoon unsalted butter
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 2 tablespoons, chopped fresh parsley
- 1 small, diced zucchini
Instructions
Rinse the trout fillets and pat them dry with paper towels. Season both sides with salt and black pepper.
Thinly slice the orange and lemon, reserving a few slices for garnish.
Place a steamer basket over lightly simmering water in a pot. Line the basket with alternated slices of orange and lemon, then lay the trout fillets on top. Place a sprig of fresh thyme on each fillet.
Cover the pot with a lid and steam the trout for 8-10 minutes or until the fish is opaque and flakes easily with a fork.
While the trout is steaming, rinse the quinoa thoroughly under cold water and drain well.
In a medium saucepan, heat 1 tablespoon of olive oil and the unsalted butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced zucchini and cook for 2-3 minutes, stirring occasionally.
Pour in the quinoa and toast it for 1-2 minutes while stirring to coat it with the oil and butter.
Add the broth to the pan, bring to a boil, then reduce to a low simmer. Cover the saucepan with a lid and cook for 15 minutes or until the quinoa is tender and the broth is absorbed.
Fluff the quinoa with a fork and stir in the chopped parsley.
To serve, plate each trout fillet alongside a generous scoop of quinoa pilaf. Garnish with additional citrus slices and a sprinkle of parsley, if desired.
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 7189 mg | 313% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 30.0 g | ||
| Protein | 232.5 g | 465% | |
| Vitamin D | 135.7 mcg | 679% | |
| Calcium | 678 mg | 52% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4762 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
