Steelhead Trout & Creamy Romesco with Roasted Vegetables & Brown Butter-Saffron Rice
Premium

Steelhead Trout & Creamy Romesco

with Roasted Vegetables & Brown Butter-Saffron Rice

45 MIN
$16.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

WHY WE LOVE THIS DISH
We’re highlighting some bold, beloved flavors of Spanish cuisine, like the blend of paprika, cumin, and more that coats our trout fillets, the smoky romesco sauce spooned on top, and the aromatic saffron-infused rice served alongside.

INGREDIENT IN FOCUS
Saffron is a premium spice originating from the saffron crocus flower. While typically expensive, just a small pinch is needed to lend its brilliant color and fragrant aroma, which is enhanced by boiling in hot water along with the rice.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1070 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Steelhead Trout & Creamy Romesco with Roasted Vegetables & Brown Butter-Saffron Rice
Title
  • 4 Sustainably Sourced, Skin-On Steelhead Trout Fillets
  • 1 cup Long Grain White Rice
  • 2 heads Cauliflower
  • 2 Poblano Peppers
  • 1 bunch Chives
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Sliced Roasted Almonds
  • 1 pinch Saffron
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 2 Tbsps Crème Fraîche
  • 2 oz Dried Medjool Dates
  • 1 oz Castelvetrano Olives
  • 1 oz Sweety Drop Peppers
  • 2 Tbsps Sherry Vinegar
  • 2 oz Salted Butter
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the cores of the cauliflower; cut into small florets. Pit and roughly chop the olives. Pit and roughly chop the dates. Slice the chives into 1/2-inch pieces. In a bowl, combine the romesco sauce and crème fraîche. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands immediately after handling.

Roast & finish the vegetables
2 Roast & finish the vegetables

Line a sheet pan with foil. Place the cauliflower florets and diced poblano peppers on the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; add the chopped olives, chopped dates, sweety drop peppers, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine.

Cook the rice
3 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, saffron, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the fish
4 Cook the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In a large pan (nonstick, if you have one), heat a drizzle 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.* Transfer to four serving plates. Rinse and wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Make the brown butter & serve your dish
5 Make the brown butter & serve your dish

In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat. Transfer to the pot of cooked rice; stir to combine. Serve the cooked fish with the finished rice and finished vegetables. Top the fish with the creamy romesco. Garnish with the sliced chives and almonds. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the cores of the cauliflower; cut into small florets. Pit and roughly chop the olives. Pit and roughly chop the dates. Slice the chives into 1/2-inch pieces. In a bowl, combine the romesco sauce and crème fraîche. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands immediately after handling.

2 Roast & finish the vegetables

Line a sheet pan with foil. Place the cauliflower florets and diced poblano peppers on the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; add the chopped olives, chopped dates, sweety drop peppers, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine.

Roast & finish the vegetables
Cook the rice
3 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, saffron, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Cook the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In a large pan (nonstick, if you have one), heat a drizzle 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.* Transfer to four serving plates. Rinse and wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the fish
Make the brown butter & serve your dish
5 Make the brown butter & serve your dish

In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat. Transfer to the pot of cooked rice; stir to combine. Serve the cooked fish with the finished rice and finished vegetables. Top the fish with the creamy romesco. Garnish with the sliced chives and almonds. Enjoy!

Browse Steps
1 of 5