Yuzu-Orange Glazed Trout with Roasted Vegetables

Yuzu-Orange Glazed Trout

with Roasted Vegetables

35 MIN
+$1.95/serving 2 Servings
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Available Options

  • with Steelhead Trout
    includes two 5-oz Sustainably Sourced Skin-On Steelhead Trout Fillets View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    Wellness
    • with Shrimp

    From the Test Kitchen

    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.
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    Dietary Information Wellness

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

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      450 Cals (est.)
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    fresh
    ingredients
    Yuzu-Orange Glazed Trout with Roasted Vegetables
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 Tbsps Orange Marmalade
    • 1 Tbsp Yuzu Kosho
    • 1 Watermelon Radish
    • 1 lb Sweet Potato
    • 1 Red Onion
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Coconut Aminos (Seasoning Sauce)
    • 2 tsps Honey
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat 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.

    Roast the vegetables
    2 Roast the vegetables

    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.

    Cook & glaze the shrimp
    3 Cook & glaze the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Add the yuzu-orange glaze (carefully, as the liquid may splatter) and stir to coat. Taste, then season with salt and pepper if desired.

    Make the sauce & serve your dish
    4 Make the sauce & serve your dish

    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 shrimp (including any glaze from the pan) with the finished vegetables. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Yuzu-Orange Glazed Trout

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat 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.

    2 Roast the vegetables

    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.

    Roast the vegetables
    Cook & glaze the shrimp
    3 Cook & glaze the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Add the yuzu-orange glaze (carefully, as the liquid may splatter) and stir to coat. Taste, then season with salt and pepper if desired.

    4 Make the sauce & serve your dish

    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 shrimp (including any glaze from the pan) with the finished vegetables. Garnish with the sesame seeds. Enjoy!

    Make the sauce & serve your dish
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