Contents of your meal kit:
trout
garlic
herb bundle (cilantro & parsley)
moroccan spice blend
lemon
butternut squash
coconut milk
kalettes
Cookware needed: small mixing bowl, medium or large saucepan with lid, medium or large nonstick skillet with lid
Finishing steps:
- Finely chop garlic and herbs (along with their stems). Place in a small mixing bowl (see note). Add HALF of the moroccan spice blend, a pinch of salt & pepper, a big glug of olive oil, and the juice from the lemon. Stir to combine and set aside.
- Place squash in a saucepan along with enough water to come ¾ of the way up the squash. Cover and bring to a boil over high heat. Once boiling, cook for 8-10 minutes, or until fork tender, reducing heat as necessary. (Continue with next steps while squash is cooking.) When done, drain off water then add coconut milk and the remaining half of the moroccan spice blend. Use a fork or potato masher to smash to desired consistency. Season with salt & pepper to taste. Cover and keep warm.
- Wash kalettes and place in the bottom of nonstick skillet along with 2-3 tablespoons of water. Cover, turn heat to high, and steam 5 minutes. Remove lid, and when water has mostly evaporated, add a drizzle of oil and sauté until tender but still crisp, about 3-4 minutes, lower heat as needed. Season to taste with salt & pepper. Transfer to a serving bowl and cover to keep warm.
- Wipe out the hot skillet and add a little more oil. Season both sides of fish with salt & pepper. Working over medium heat, cook the fish skin side up about 3-5 minutes or until slightly golden. Then flip, cover and continue cooking about 3-5 minutes, or until cooked through.
- Serve fish topped with a spoonful of chermoula, and enjoy kalettes and butternut mash on the side.
Notes: Chermoula is a versatile Moroccan sauce that is great on meat, fish, or veggies. If you have a food processor, you could use that to make the chermoula sauce instead of chopping and stirring by hand.