Mayan Sustainably Farmed Trout in Parchment with Caper Vinaigrette
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.
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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)
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