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
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.

Available Options

  • with Steelhead Trout
    includes two 5-oz Sustainably Sourced Skin-On Steelhead Trout Fillets
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On 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

    Get Cooking

    Dietary Information Wellness

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

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    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
    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 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

    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 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