Careme

Ingredients

• Steelhead fillet (Fresh Farm Raised), 1 lb 1 lb (you’ll cook ~12–14 oz; save extra for lunch) $8.99 (sale)
• Green acorn squash 1 medium (about 1.5–2 lb) $1.49/lb (reg)
• Organic Lacinato kale, 1 ct 1 bunch $2.99 (reg)
• Jumbo Yellow Onions, 1 lb 1/2 large onion (about 4–5 oz), thin-sliced $1.29 (sale)
• Organic Red Navel Orange, 1 ct 1 orange (zest + 2 Tbsp juice) $3.69 (reg)
• Simple Truth Organic™ Basil, 3 oz 2 Tbsp chopped (or more to taste) $4.99 (reg)
• Simple Truth Organic® Garlic bulbs (3 ct) 2 cloves, minced $2.79 (reg)
• Olive oil 2 1/2 Tbsp, divided
• Honey or maple syrup 2 tsp
• Dijon mustard 1 1/2 tsp
• Kosher salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Heat oven to 425°F. Set a sheet pan on the middle rack to preheat (helps browning).
2. Prep the squash: Halve 1 acorn squash, scoop seeds, and cut into 3/4-inch wedges. Toss wedges with 1 Tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Carefully spread on the preheated sheet pan, cut-side down where possible. Roast 20 minutes.
3. Make the citrus-herb glaze: In a small bowl, stir together 1 1/2 tsp Dijon mustard, 2 tsp honey (or maple), zest of 1 orange, 2 Tbsp orange juice, 2 Tbsp chopped basil, a pinch of red pepper flakes (optional), and a pinch of salt.
4. Prep the kale: Strip leaves from 1 bunch Lacinato kale and slice into ribbons. Thinly slice 1/2 large yellow onion. Mince 2 garlic cloves.
5. Add fish to the oven: Pat dry ~12–14 oz steelhead from the 1 lb fillet (save the rest). Season with 1/2 tsp kosher salt and black pepper. Push squash to one side of the pan and place fish skin-side down on the other side. Spoon the citrus-herb glaze over the top. Roast 10–12 minutes, until the thickest part flakes easily (or ~125–130°F for medium).
6. While fish roasts, sauté the greens: Heat 1 1/2 Tbsp olive oil in a large skillet over medium-high. Add the sliced onion with a pinch of salt; cook 3–4 minutes until softened. Add minced garlic; cook 30 seconds. Add sliced kale with 2 Tbsp water and a pinch more salt. Toss and cook 3–5 minutes until wilted and glossy. Finish with a squeeze of orange juice if you like (from the same orange).
7. Serve: Plate the glazed steelhead with roasted acorn squash wedges and the garlicky kale. Spoon any pan juices over the fish and squash.