No, that’s not a typo. The
insufferable hipsters cutting-edge editorial staff over at the Beachbody Blog are getting all artisanal this week with a series of Mason jar recipes. Not to be outdone, I’ve assigned my vast culinary staff (who, coincidently, happen to be the Beachboy culinary staff) to come up with a super-special jar recipe just for the Nerd Herd. (Thanks, Wynne!)
I know “trout in a jar” sounds weird. That was kind of the point. It’s delicious, seriously. Anyone who’s ever had pickled herring or gefilte fish knows that jars and seafood work just fine together, so stop being a glasshole and give it a try.
Trout in a Mason Jar
(Makes 1 serving)
Total Time: 35 min.
Prep Time: 20 min.
Cooking Time: 15 min.
¼ medium onion, thinly sliced
½ medium lemon, sliced
3 cloves garlic, coarsely chopped
2 Tbsp. coarsely chopped fresh flat leaf (Italian) parsley
2 Tbsp. coarsely chopped fresh marjoram
1 small whole trout, cleaned and scaled
½ tsp. olive oil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
3 Tbsp. dry white wine
- Boil water in medium saucepan over high heat. Reduce heat to medium-high.
- Place onion, lemon, garlic, parsley, and marjoram in the bottom of a one-pint Mason jar. Set aside.
- Drizzle trout with oil; season with salt and pepper if desired. Place trout in jar.
- Drizzle with wine. Cover tightly with lid. Place in saucepan; cook for 10 to 15 minutes or until trout flakes easily when tested with a fork. (Open carefully as steam might be released upon opening.
- Remove skin and tail before eating.
Nutritional factoids (per serving):
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 118 mg
Sodium: 377 mg
Carbohydrates: 8 g
Fiber: 2 g
Sugar: 2 g
Protein: 25 g
Body Beast Portions