Muhammara Trout with Sautéed Acorn Squash and Wilted Rocket
INGREDIENTS
- 3 red bell peppers
- 3 tablespoons pomegranate molasses
- 3 tablespoons bread crumbs
- ½ teaspoon ground cumin
- ½ teaspoons sea salt, plus more to taste
- 2 teaspoons Aleppo chili flakes
- 1 clove garlic
- ½ cup walnuts
- 1 lemon, juiced and divided
- 2 (5-6 oz.) Riverence Trout Fillets, thawed and patted dry
- 1 tablespoon olive oil
- 1 acorn squash, cut in half and sliced into ½-inch thick ribs
- Fresh ground black pepper, to taste
- 3 cups arugula or spinach
- ¼ cup pomegranate seeds
DIRECTIONS
- Heat oven to 450° Fahrenheit and place whole bell peppers on a baking sheet or right on the oven rack.
- Roast for 20 minutes or until blackened on the outside. Remove from oven and cover with foil to steam and cool for 10 minutes.
- Peel away blackened skin and cut open to remove seeds. Set aside.
- In a food processor, add pomegranate molasses, breadcrumbs, cumin, salt, chili flakes, garlic, walnuts, lemon juice and roasted peppers. Process until smooth.
- Adjust seasoning to taste.
- Place both fillets on parchment lined baking sheet and generously baste with Muhammara.
- Bake at 350 for 10-12 minutes.
- While trout is baking, heat a large non-stick skillet over medium-high heat. Add the olive oil to the skillet.
- Add the squash and season with salt and pepper. Cook until fork tender, about 8-10 minutes. Remove from skillet and set aside.
- Add the arugula to the same skillet and sauté until just wilted. Add a squeeze of fresh lemon if desired.
- Divide arugula between two plates and place Muhammara Trout on top. Serve with sautéed squash garnished with pomegranate seeds and extra Muhammara on the side.
