It doesn’t get much better than a rich, creamy garlic sauce – and this one is dairy-free! The recipe is also gluten-free, Paleo, and Whole30 compliant. The sauce comes together with a few simple, wholesome ingredients, and is spread on a fillet of rainbow trout before baking. I love to pair this dish with roasted veggies, but it would also taste great with some pasta or zucchini noodles on the side!
Well my friends, exam season is here and that means I’m craving warm, hearty comfort food. I had my first two exams today, and I still have two more before I head home for the holidays. The good news is, I’m finished the Whole30 tomorrow, so I can stuff my face with pasta to numb the pain of studying! Just kidding. Today is the last day of the elimination portion of the Whole30, so I’m starting the reintroduction phase tomorrow. I’m planning to reintroduce gluten-free grains first, so tomorrow I’ll have oatmeal for breakfast, some quinoa on my salad at lunch, and gluten-free pasta with turkey meatballs for dinner. Then I’ll be back to the full elimination diet for a few days to see if the newly-introduced foods have any effect on my body.
This rainbow trout recipe has been one of my favourite dinners over the past 30 days. It’s so easy to whip up and so delicious! Also, I’m a huge garlic lover so the creamy sauce is PERFECT. All you need to make the sauce is tahini, a clove of garlic, lemon, onion powder, and salt – then you simply mix it all together, spread on your fish, bake, and enjoy! This recipe makes enough sauce for two fillets of trout, so if I’m just cooking for myself, I’ll cover the leftover sauce and save it to make more fish the next day.
If you haven’t used tahini before in your cooking, it’s a creamy condiment made of ground sesame seeds that has a nutty taste. I use it as a base for a lot of my salad dressings and lately I’ve been using it in stir fries too. It’s a great ingredient to have on hand, as it’s incredibly versatile, and a good source of protein, healthy fats, and B vitamins. Lately I’ve been experimenting with energy ball recipes using my food processor, and tahini has appeared in a few of them. I’m still trying to get the ingredient ratios just right, but if you buy some tahini now, hopefully I’ll have another recipe posted soon that uses it!
In the pictures for this post, I paired the recipe with some roasted carrots and boiled broccoli. If you haven’t tried roasting your carrots before, I highly recommend it. I never used to be a big fan of carrots until I started tossing them in a little olive oil and garlic salt and roasting them. I find them much more flavourful when they’re cooked this way, rather than boiled. When I’m not following the Whole30, I’ll likely have this recipe with gluten-free pasta and tomato sauce, or some rice. If you’re looking to get more greens in your diet, try serving the rainbow trout on a bed of spinach, or adding the fish to the top of a salad!