Use code SIDECHEF for $10 off your first shoppable recipe order.
SideChef
 >  Recipes
 >  Pescatarian Recipes
RECIPE
19 INGREDIENTS21 STEPS40min

Idaho Trout with Salsa Verde Tabouleh

4.3
4 Ratings
"This crispy, delicious Idaho trout is a true feel good dish that wowed crowds at my restaurant Ford’s Filling Station for years. The flavors are clean yet bold and work in perfect harmony with the refreshing salad of cracked wheat, fresh herbs and tangy lemon." - Chef Ben Ford
Idaho Trout with Salsa Verde Tabouleh Recipe | SideChef
"This crispy, delicious Idaho trout is a true feel good dish that wowed crowds at my restaurant Ford’s Filling Station for years. The flavors are clean yet bold and work in perfect harmony with the refreshing salad of cracked wheat, fresh herbs and tangy lemon." - Chef Ben Ford
Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Pick Up From
Estimated Total: Estimated Total:
Fulfilled by
Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
40min
Total Time
$7.02
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
3 cloves
1/2 bunch
Watercress
1/2 Tbsp
1 Tbsp
Hazelnuts , roasted
1/3 cup
2
Idaho Trout Fillets
1/2 cup
3/4 cup
1
Shallot
3 1/2 Tbsp
1/3 cup
Fresh Oregano
3/4 cup
Water
1 Tbsp
1/2 cup
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by

Nutrition Per Serving

VIEW ALL
CALORIES
798
FAT
61.8 g
PROTEIN
32.5 g
CARBS
18.4 g

Cooking Instructions

HIDE IMAGES
Step 1
Bring Water (3/4 cup) to a boil in a small saucepot over medium-high heat.
Step 2
Place the Bulgur Wheat (3/4 cup) in a large bowl with Salt (1/2 tsp) add the boiling water. Cover with plastic wrap for 25 minutes. Unwrap and fluff bulgur and hold.
Step 3
Mince the Shallot (1) and Garlic (3 cloves) ; set aside.
Step 4
Cut the Tomato (1) into 4 wedges. Cut away the seeds and inner flesh; discard. Cut into 1/4 inch dice; set aside.
Step 5
Cut the Lemons (2) in half. Juice 3 halves into a small bowl; discard seeds. Cut the other lemon half into 1/4 inch slice wheels; set aside.
Step 6
Finely chop ONLY 1/2 the fresh Fresh Chives (3 Tbsp) and add to a medium bowl.
Step 7
Remove the leaves from the stems of the Fresh Parsley (3 Tbsp) , Fresh Basil (1/2 cup) , Fresh Oregano (1/3 cup) , Fresh Thyme (3 1/2 Tbsp) , and Fresh Mint (1/3 cup) ; discard the stems.
Step 8
Fine chop each of the herbs separately. Place 1/2 of the basil and 1/2 of the parsley in bowl with chives. Add all the oregano, thyme and mint. Place the other 1/2 of the basil and parsley into a second medium bowl; hold.
Step 9
Rough chop the Hazelnuts (1 Tbsp) . Add to the bowl with ONLY the basil and parsley.
Step 10
Add half of the garlic, Olive Oil (3 Tbsp) , 1/3 of the lemon juice, Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) . Stir until well combined to complete your salsa verde and hold until plating.
Step 11
To the 6-herb mixture, add 3/4 of the shallots, the remaining garlic, diced tomatoes, Olive Oil (1 Tbsp) , Salt (1 tsp) , Ground Black Pepper (1/4 tsp) . Stir until well combined.
Step 12
Place the remaining shallots in a third medium bowl with 1/3 of the lemon juice.
Step 13
Add Salt (1/4 tsp) and Olive Oil (1 Tbsp) to make a vinaigrette.
Step 14
Using ONLY 1/2 the Watercress (1/2 bunch) trim stems and discard Add watercress to the bowl with the vinaigrette. Season with Ground Black Pepper (1/4 tsp) and toss gently.
Step 15
Pat dry the Idaho Trout Fillets (2) with paper towels. Season each fillet with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) . Cut each fillet in half.
Step 16
Heat a small sauté pan on medium-high. Add lemon slices; cook for 1 minute per side.
Step 17
In a large sauté pan on medium heat, add Olive Oil (1 Tbsp) with Butter (1/2 Tbsp) until it melts. Add the bulgur, tomato herb mixture and remaining lemon juice. Stir until well combined and warm; 5 to 7 minutes.
Step 18
In another large sauté pan, heat Olive Oil (1 Tbsp) over medium-high heat. When hot, add the trout, skin side down, and cook until the skin is crispy, 3 to 4 minutes.
Step 19
Turn the fish over and cook for 1 to 2 minutes more or until cooked through.
Step 20
Place the tabouleh in the center of two plates. Stack the trout fillets at an angle next to the tabouleh; first, skin side down then skin side up.
Step 21
Drizzle the salsa verde on top and around the trout. Put the watercress salad on top. Garnish with a seared lemon slice. Serve and enjoy!
ADD TO PLAN

Rate & Review

Tap to Rate:
Leave a comment
86 Saved
TOP
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Recipe Saved to My Saved Recipes VIEW
Save Time, Shop Ingredients
Love this recipe? Shop what you need with just one click. Get $10 off your first order with code SIDECHEF
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
Nutrition Per Serving
Calories
798
% Daily Value*
Fat
61.8 g
79%
Saturated Fat
11.4 g
57%
Trans Fat
0.0 g
--
Cholesterol
66.6 mg
22%
Carbohydrates
18.4 g
7%
Fiber
23.5 g
84%
Sugars
4.3 g
--
Protein
32.5 g
65%
Sodium
3105.8 mg
135%
Vitamin D
--
--
Calcium
258.8 mg
20%
Iron
7.3 mg
41%
Potassium
479.0 mg
10%
Find Nearby Walmart Stores
Enter your zip code to find a Walmart near you.
Sorted by distance from