Lemon-Ginger Trout over Orzo, Zucchini & Carrots

Updated at: Tue, 16 Jul 2024 18:48:19 GMT

Step 1

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Add the honey and 1 tablespoon of warm water. Whisk until thoroughly combined.

Step 2

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil; stir to combine.

Step 3

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the sliced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked pasta. Stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Step 4

Pat the trout dry with paper towels; season with salt and pepper on both sides. In the same pan, 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 and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

Step 5

Add the chopped ginger to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the sauce (carefully, as the liquid may splatter) and butter. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked trout. Top the trout with the finished sauce. Enjoy!

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