An easy Rice Bowl Dinner that’s ready in under and hour! With Jasmine Rice and tender perfectly cooked Lemon Herb Steelhead trout all topped off with a fresh Mango Avocado Salsa.
INGREDIENTS
Trout:
1 side of Steelhead Trout (with the skin on, rinsed in cold water)
2-3 tbsp Olive Oil
1/2 Lemon, juiced
1/2 tsp Zesty Club House Basil, Thyme & Lemon zest Seasoning
Salt & Pepper
Rice:
2 cups Jasmine Rice
2 1/2 cups Water
1/4 tsp Salt
Fresh Eats Mango Salsa:
1-2 Mango's, peeled & diced (to the best of your ability)
2 small Cucumbers, diced
1 Pepper (Red, Yellow or Orange), diced
3-4 Green Onions, Sliced thinly
1 Lemon, juiced
2 tbsp Olive oil
Salt & Pepper
Parsley or Cilantro, chopped
INSTRUCTIONS
Trout: Preheat oven 400F, then prepare a baking pan with parchment. Place rinsed trout, skin side down parchment covered pan. Sprinkle with olive oil, lemon, salt & pepper and 1 tsp of Zesty Clubhouse mix. Place tray in oven and cook for roughly 25-30 minutes, fish should flake nicely (& smell like heaven).
Jasmine Rice: Meanwhile measure out 2 cups of Jasmine rice into a medium sized sauce pan (be sure it has a lid!) as well as 2 ½ cups water and ¼ tsp salt. Set pot to boil on a high heat, once water comes to a boil, turn down temperature to low and add lid. Cooking for about 15 minutes or so until no water remains. Fluff as set aside till needed.
Mango Salsa: In a medium bowl add diced mango, cucumbers, peppers, avocado, green onions. Then add in the olive oil, lemon juice, salt & pepper and your choice of chopped cilantro or parsley (whichever you prefer or have on hand).
To prepare rice bowl, grab a medium bowl and fill the bottom half with fluffed rice, next add a few pieces of tender Trout and finally finish it all off with a few spoonful’s of Mango Avocado Salsa & enjoy! This recipe should serve 4 adults.
Comments