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Seared Steelhead

with Creamy Dill Orzo and Marinated Persian Cucumber Salad

20 min

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What We'll Send

Dill Fresh
Red Pepper Flakes
Red Onion Sliced
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 678
Fat 21g
Protein 29g
Carbohydrates 97g

What You'll Need

Cooking Directions


Cook Orzo:

Bring 2 liters (4 liters for 4 servings) salted water to a boil in a large pot. Add orzo, and cook for 6-9 minutes or until al dente. Strain and add back to the pot. Dress with 1 tbsp. (2 tbsp. for 4 servings) olive oil. Keep warm off to the side.


Marinate Cucumbers:

Wash and trim ends off of cucumbers. Slice into 1/2 inch rounds, and place in a mixing bowl along with red onion. Season well with salt, sugar, half of the lemon juice and a pinch of red pepper flakes to taste. Mix well and set aside.


Prepare Yogurt Sauce:

Wash and chop dill. Add to a small bowl, along with yogurt, garlic, and remaining lemon juice. Season to your liking with salt and pepper. Set aside.


Cook Steelhead:

Pat steelhead fillets dry using paper towel. Season both sides well with salt and pepper. When the orzo is cooked, heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium-high. Place steelhead in hot oil and cook for 1 1/2 to 3 minutes per side until outside is golden and crisp and fish flakes easily with a fork.


Finish Pasta:

Pour yogurt sauce over cooked orzo and stir together. Season to taste with salt and pepper.



Divide orzo between serving dishes with a side of marinated cucumber salad. Place fish on top of orzo. Enjoy!

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