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Yuzu kosho is a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from yuzu—a tart, fragrant citrus fruit grown in East Asia. In this dish, we're mixing it with orange marmalade as a tangy topper for flaky trout fillets, served alongside honey-sambal roasted vegetables.
10-16 PersonalPoints range per serving
To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Medium dice the sweet potato. Peel the radish, then medium dice. In a bowl, combine the yuzu kosho, orange marmalade, and 1/4 cup of water.
Transfer the onion wedges, diced sweet potato, and diced radish to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium 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 lightly browned and crispy. Flip the fish, then add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat.
Meanwhile, in a bowl, combine the coconut aminos, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Evenly top the roasted vegetables with the honey- sambal sauce; carefully toss to coat. Taste, then season with salt and pepper if desired. Serve the glazed fish (including any glaze from the pan) with the finished vegetables. Garnish with the sesame seeds. Enjoy!
Tips from Home Chefs