Pan-Seared Trout & Calabrian Chile Sauce with Asparagus, Farro & Date Salad

Pan-Seared Trout & Calabrian Chile Sauce

with Asparagus, Farro & Date Salad

35 MIN
2 Servings
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From the Test Kitchen

To accompany our crispy-skin trout fillets (coated with an earthy blend of fennel seeds, rosemary, and sage), you'll serve them over a hearty mix of farro, sweet dates, crunchy pistachios, and balsamic-dressed asparagus and kholrabi.
15 green SmartPoints® per serving
11 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW™ Approved Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Pan-Seared Trout & Calabrian Chile Sauce with Asparagus, Farro & Date Salad
Title
  • 2 Skin-On Steelhead Trout Fillets
  • ½ cup Semi-Pearled Farro
  • 1 Kohlrabi
  • 6 oz Asparagus
  • 1 oz Dried Medjool Dates
  • 2 Tbsps Balsamic Vinegar
  • 2 tsps Date Syrup
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Roasted Pistachios
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the kohlrabi; halve lengthwise. If present, remove the core, then medium dice. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Pit and roughly chop the dates. Roughly chop the pistachios. In a bowl, combine the date syrup and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. 

Cook the farro
2 Cook the farro

Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly. 

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced kohlrabi in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Transfer to a large bowl. Wipe out the pan.

Cook the fish
4 Cook the fish

Pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. 

*An instant-read thermometer should register 145°F.

Make the salad & serve your dish
5 Make the salad & serve your dish

Transfer the cooked farro to the bowl of cooked vegetables. Add the vinegar, chopped dates, and chopped pistachios. Season with salt and pepper; toss to combine. Serve the farro salad topped with the cooked fish (skin side up) and sauce. Enjoy!  

Tips from Home Chefs

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Get This Recipe Delivered
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the kohlrabi; halve lengthwise. If present, remove the core, then medium dice. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Pit and roughly chop the dates. Roughly chop the pistachios. In a bowl, combine the date syrup and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. 

2 Cook the farro

Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly. 

Cook the farro
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced kohlrabi in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Transfer to a large bowl. Wipe out the pan.

4 Cook the fish

Pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. 

*An instant-read thermometer should register 145°F.

Cook the fish
Make the salad & serve your dish
5 Make the salad & serve your dish

Transfer the cooked farro to the bowl of cooked vegetables. Add the vinegar, chopped dates, and chopped pistachios. Season with salt and pepper; toss to combine. Serve the farro salad topped with the cooked fish (skin side up) and sauce. Enjoy!