Mayan Sustainably Farmed Trout in Parchment with Caper Vinaigrette | Sunbasket

Name: Mayan Sustainably Farmed Trout in Parchment with Caper Vinaigrette | Sunbasket
Ingredients: 1 organic leek; Sunbasket recado spice blend (onion powder - granulated garlic - cumin - sweet paprika - chili powder - dried Mexican oregano); ½ cup red rice; 1 organic lemon; Fish options:; 2 sustainably raised rainbow trout fillets (about 6 ounces each); 2 wild Alaskan skin-on salmon fillets (about 5 ounces each); 2 wild Alaskan skinless halibut fillets (about 6 ounces each); 2 sheets parchment paper; 3 organic scallions; 1 organic Roma tomato; Sunbasket caper vinaigrette (EVOO - capers - red wine vinegar - Dijon mustard - garlic)

sunbasket.com

Mayan-style trout gets cooked en papillote and served with red rice seasoned with our house-made recado spice blend. A caper vinaigrette is the finishing touch.

View Original

Share this recipe:

Ingredients

1 organic leek
Sunbasket recado spice blend (onion powder - granulated garlic - cumin - sweet paprika - chili powder - dried Mexican oregano)
½ cup red rice
1 organic lemon
Fish options:
2 sustainably raised rainbow trout fillets (about 6 ounces each)
2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
2 sheets parchment paper
3 organic scallions
1 organic Roma tomato
Sunbasket caper vinaigrette (EVOO - capers - red wine vinegar - Dijon mustard - garlic)