Weekly Recipe: Blackened Trout On A Bed Of Herbed Quinoa

Recipe from Shoshanna’s Making Babies DVD series, coming soon to www.BulkHerbStore.com

Blackened Trout on a Bed of Herbed Quinoa
Prep: 10 min.   Cook:  25 min.   Serves: 4

Trout
1 T. Paprika
1/2 tsp. Sea Salt
1/2 tsp. Garlic Powder
1/2 tsp. Basil, dried
3/4 tsp. Pepper, freshly ground
1/2 tsp. Thyme, dried
1 tsp. Onion Powder
1/4 cup Unsalted Butter, melted
1/2 tsp. Lemon Zest, freshly grated
4 Trout (1 lb.)

Herbed Quinoa
3/4 tsp. Sea Salt
1 cup Quinoa
1 3/4 cups Water
3 tsp. Cilantro, freshly chopped
2 tsp. Mint, freshly chopped
1 tsp. Lemon Zest, freshly grated
2 T. Butter

Trout
1. Combine first 7 ingredients in a large shallow dish.
2. Melt butter. Add lemon zest. Dip fish in butter, and then dredge in spice mixture. Place on parchment paper.
3. Heat a large cast iron skillet over medium-high heat.
4. Cook fish, 2 at a time, 2 to 3 minutes on each side until fish is blackened and flakes easily with a fork.
5. Serve with fresh lemon wedges.

Herbed Quinoa
1. Put quinoa, salt and water in a saucepan. Cook on medium-low heat for 20 minutes, or until desired tenderness.
2. Add butter, lemon zest and fresh herbs. Stir.