• Kids
  • Pregnancy
  • Baby
  • Toddler
  • Child
  • Tween & Teen
• Activities
  • Crafts
  • Games
  • Parties
  • Travel
• Food
• Parents
  • Beauty
  • Health & Fitness
  • Relationships
  • Organizing
• Gear
  • Toys
  • Books & Movies
  • Clothing
• Shop
• Contests

Servings

Prep Time

Cook Time

Ingredients

• 2 small zucchini (about 8oz), trimmed, sliced lengthwise into 1/16-inch ribbons*
• 1 small squash, trimmed, sliced lengthwise into 1/16-inch ribbons*
• 1/4 teaspoons kosher salt, plus more for seasoning
• 1/4 Cups baby watercress
• 1/4 teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon thyme leaves, or regular thyme
• 1 teaspoon honey
• 1/4 cup, plus 2-teaspoons fruity olive oil
• 1/4 Cups pine nuts
• 14 (6oz) fresh rainbow trout fillets

Directions

1. In a colander, toss zucchini and squash ribbons in 1/4-teaspoon salt and set aside for 10 minutes. Pat dry with paper towels and set aside in a bowl with watercress.

2. In a small bowl whisk lemon zest and juice, thyme leaves and honey together. Slowly whisk in 1/4-cup olive oil to blend. Season with salt and pepper and set aside

3. In a large dry non-stick skillet, set over medium-high heat, add pine nuts and stir constantly until golden brown, about 4 minutes. Remove from skillet and set aside. Return skillet to heat and add 2-teaspoons olive oil. Working in batches as necessary so as not to overcrowd the skillet, gently place trout fillets, skin-side up and cook until golden brown, about 2 minutes. Carefully flip fish over and cook the other side until fish is cooked through, about 2-3 minutes. Remove from pan, keep warm and cook second batch of fish, adding more oil as necessary.

4. To serve, pour 1-tablespoon vinaigrette over zucchini and watercress, season with salt and pepper and gently toss. Divide equally between 4 plates, set trout over top of zucchini and sprinkle pine nuts around fish. Spoon remaining vinaigrette over fish or serve on the side to be poured over fish as desired.