Steelhead Trout & Lemon-Caper Sauce with Orzo, Zucchini & Sweet Peppers

Steelhead Trout & Lemon-Caper Sauce

with Orzo, Zucchini & Sweet Peppers

25 MIN
2 Servings
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Vegetarian
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

We’re giving rich, flaky trout fillets a bright lift by cooking them in the pan with a tangy sauce that highlights fresh lemon juice, butter, and briny capers—a nod to classic Italian piccata. It’s all served over a bed of orzo pasta studded with sautéed vegetables and finished with a bit of smooth mascarpone.
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  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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fresh
ingredients
Steelhead Trout & Lemon-Caper Sauce with Orzo, Zucchini & Sweet Peppers
Title
  • 2 Skin-On Steelhead Trout Fillets
  • 4 oz Orzo Pasta
  • 2 cloves Garlic
  • 1 Lemon
  • 1 Zucchini
  • 1 bunch Parsley
  • 1 oz Butter
  • 1 Tbsp Capers
  • 2 Tbsps Mascarpone Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 4 oz Sweet Peppers
time-saving
tips & techniques
How To: Shock Herbs
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

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. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems. 

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the vegetables & finish the pasta
3 Cook the vegetables & finish the pasta

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces, sliced peppers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Turn off the heat. Transfer to the pot of cooked pasta. Add the mascarpone and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Cook the fish & serve your dish
4 Cook the fish & serve your dish

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 the same pan, 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 the fish and add the butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the mixture over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy! 

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

Tips from Home Chefs

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Steelhead Trout & Lemon-Caper Sauce

Prepare the ingredients
1 Prepare the ingredients

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. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems. 

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the pasta
Cook the vegetables & finish the pasta
3 Cook the vegetables & finish the pasta

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces, sliced peppers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Turn off the heat. Transfer to the pot of cooked pasta. Add the mascarpone and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

4 Cook the fish & serve your dish

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 the same pan, 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 the fish and add the butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the mixture over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy! 

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

Cook the fish & serve your dish
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