Snack · Mediterranean · 10 min
Seared Seatrout Crudo with Lemon-Herb Vinaigrette and Scallion Oil
- Calories
- 376
- Protein
- 27g
- Carbs
- 41g
- Fat
- 12g
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
Method
- 01Rinse the brown rice thoroughly and cook in a pot of boiling water until tender, then drain and keep warm.
- 02Slice the fresh seatrout into thin, uniform sashimi-style slices.
- 03Heat 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.
- 04Finely 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.
- 05Arrange the seared seatrout slices on a plate. Spoon the warm rice alongside.
- 06Drizzle 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.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
