Skip to main content

Your Cart

Time to add some tins!

Let's go fishing!

Trout Orzo with Kale, Green Olives, and Parmesan

Trout Orzo with Kale, Green Olives, and Parmesan

Recipe by Sara Tane

4-6 servings

Trout Orzo with Kale, Green Olives, and Parmesan


1 ½ cups orzo

Kosher salt, to taste

3 tablespoons olive oil, plus more for drizzling

1 medium shallot, chopped

4 garlic cloves, minced

Black pepper, to taste

⅓ cup pitted green olives, coarsely chopped

2 tins Fishwife Smoked Trout

3 cups chopped curly kale

1 lemon, zested and juiced

½ cup freshly grated Parmesan cheese, plus more for garnish

⅓ cup toasted almonds, coarsely chopped

2 tablespoons fresh parsley, chopped

2 tablespoons unsalted butter



Cook the orzo in heavily salted boiling water until al dente according to package instructions. Reserve 1 cup pasta water. Drain and toss orzo with olive oil to avoid sticking.

In a large Dutch oven, heat olive oil over medium heat. Add the shallot, salt, and pepper, cooking until softened, 4 minutes. Add garlic and continue cooking until fragrant, 1 minute. Add olives and trout. Use the back of a fork or wooden spoon to gently flake the trout. Add the kale, lemon juice and zest and sauté until the kale has wilted, about 2-3 minutes.

Stir in the orzo, Parmesan, almonds, parsley, and butter and give it a minute for everything to warm and the butter to melt. Drizzle with reserved pasta water (you won’t need it all) to make a glossy sauce. Serve on a platter with a drizzle of olive oil and more grated Parm.

Trout Orzo with Kale, Green Olives, and Parmesan


    Add a comment

    Please note that comments must be approved before they are published

    Fishwife News

    Sign up for the latest updates, product launches, and fresh collaborations.

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

    Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing