Yuzu-Orange Glazed Trout with Roasted Vegetables

Yuzu-Orange Glazed Trout

with Roasted Vegetables

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Steelhead Trout
    includes two 5-oz Sustainably Sourced Skin-On Steelhead Trout Fillets
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
  • with Steelhead Trout

    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.
    8-17 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.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Yuzu-Orange Glazed Trout with Roasted Vegetables
    Title
    • 2 Skin-On Steelhead Trout Fillets
    • 2 Tbsps Orange Marmalade
    • 1 lb Sweet Potato
    • 1 Watermelon Radish
    • 1 Tbsp Yuzu Kosho
    • 1 Red Onion
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Coconut Aminos (Seasoning Sauce)
    • 2 tsps Honey
    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 trout
    3 Cook & glaze the trout

    Meanwhile, pat the trout 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 trout, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip the trout, then add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the trout, 1 to 2 minutes, or until the trout is coated and cooked through.* Turn off the heat.

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

    Tips from Home Chefs

    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 trout
    3 Cook & glaze the trout

    Meanwhile, pat the trout 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 trout, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip the trout, then add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the trout, 1 to 2 minutes, or until the trout is coated and cooked through.* Turn off the heat.

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

    Make the sauce & serve your dish
    Browse Steps
    1 of 4