snack

Seared Seatrout Crudo with Lemon-Herb Vinaigrette and Scallion Oil

Name: Seared Seatrout Crudo with Lemon-Herb Vinaigrette and Scallion Oil
Ingredients: 140 g Fish, seatrout, mixed species, raw; 50.0 g Organic Short Grain Brown Rice (Western Rice Mills); 30 g Onions, spring or scallions (includes tops and bulb), raw; 5 g A BLEND OF CANOLA, EXTRA VIRGIN OLIVE OIL & GRAPESEED OILS MEDITERRANEAN OIL

Nutrition

375.82035928143716

kcal

Calories

27.35808383233533

Protein

40.7

Carbs

11.898003992015967

Fat

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Ingredients(4)

Fish, seatrout, mixed species, raw140 g

Organic Short Grain Brown Rice (Western Rice Mills)50.0 g

Onions, spring or scallions (includes tops and bulb), raw30 g

A BLEND OF CANOLA, EXTRA VIRGIN OLIVE OIL & GRAPESEED OILS MEDITERRANEAN OIL5 g

Instructions

Rinse the brown rice thoroughly and cook in a pot of boiling water until tender, then drain and keep warm.

Slice the fresh seatrout into thin, uniform sashimi-style slices.

Heat a heavy-bottomed cast iron pan over high heat until just smoking. Quickly sear the fish for 30 seconds on one side only to create a delicate crust while keeping the interior raw. Remove from the pan immediately.

Finely mince the scallions. In a small bowl, whisk together the Mediterranean oil blend with a generous squeeze of fresh lemon juice (acid) and a pinch of sea salt to create a bright vinaigrette.

Arrange the seared seatrout slices on a plate. Spoon the warm rice alongside.

Drizzle the scallion-infused oil vinaigrette over the fish. Garnish with additional fresh herbs (mint or parsley) if available for a vibrant finish. Serve immediately while the contrast between the warm, nutty rice and the cool, delicate fish is at its peak.