Baked Cumin Trout with Squash and Pumpkin Seeds
Servings
2Serving size
4 ounces fish with 1/2 cup cooked wild riceThis recipe can be multiplied and makes good leftovers for sandwiches.
Serve with Wild Rice
Ingredients
| 3 tsp. Olive oil |
| 1/4 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 2 tsp.. Maple syrup |
| 1 tsp. Apple cider vinegar (Heinz is gluten-free.) |
| 3/4 tsp.. Ground cumin |
| 1 tsp. Olive oil |
| 1 ounce Pumpkin seeds |
| 8 ounces Yellow squash (diced) |
| 8 ounces Fresh trout (2 4-ounce filets) |
Instructions
Preheat the oven to 400°F.
Place the remaining teaspoon of olive oil in a small skillet over medium heat. Add the pumpkin seeds and cook for about 3 - 5 minutes. As the seeds begin to brown add the diced yellow squash.
Cook stirring occasionally over medium heat until the squash just begins to soften. Remove from the heat.
When the rice is done divide it between two ovenproof dishes (like an au gratin dish). Place the trout on top of the wild rice and top each with about 1/4 of the oil and cumin mixture. Place the trout in the oven and cook for about 5 minutes.
Spoon the remaining oil and cumin mixture over the trout. Top the trout with equal portions of the cooked squash and pumpkin seed mixture between. Return the trout to the oven for another 5 - 7 minutes. Serve.
Serve this recipe with one of these starch side dishes.
Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the wild rice. Reduce heat to medium-low and simmer, partially covered, for about 40 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love this recipe. It’s quick and easy and it’s equally at home on a weeknight or for a dinner party meal. When I visited the National Museum of the American Indian I became interested in the flavors of America. I created this recipe to be an “American” Mediterranean dish. That is, cereal grains, fresh fish, monounsaturated fats, vegetables and seeds. That’s five of the nine basic ingredients that make up the Mediterranean diet (add a glass of wine and you’re 2/3 of the way there with dinner).
But the dish uses foods indigenous to America. You don’t have to eat like a Greek or Italian to follow Mediterranean ideals.