Muhammara Trout with Sautéed Acorn Squash and Wilted Rocket

  • 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
  1. Heat oven to 450° Fahrenheit and place whole bell peppers on a baking sheet or right on the oven rack.
  2. Roast for 20 minutes or until blackened on the outside. Remove from oven and cover with foil to steam and cool for 10 minutes.
  3. Peel away blackened skin and cut open to remove seeds. Set aside.
  4. In a food processor, add pomegranate molasses, breadcrumbs, cumin, salt, chili flakes, garlic, walnuts, lemon juice and roasted peppers. Process until smooth.
  5. Adjust seasoning to taste.
  6. Place both fillets on parchment lined baking sheet and generously baste with Muhammara.
  7. Bake at 350 for 10-12 minutes.
  8. While trout is baking, heat a large non-stick skillet over medium-high heat. Add the olive oil to the skillet.
  9. Add the squash and season with salt and pepper. Cook until fork tender, about 8-10 minutes. Remove from skillet and set aside.
  10. Add the arugula to the same skillet and sauté until just wilted. Add a squeeze of fresh lemon if desired.
  11. 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.

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