Red Pepper Jam Trout

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.Peel and mince or grate garlic. Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add garlic and half the chili powder to pot. Cook, stirring, until fragrant, 1-2 minutes.Add rice, half the stock concentrates (you’ll use the rest later), ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Toss broccoli on a baking sheet with a drizzle of olive oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes. TIP: Check broccoli after 10 minutes for doneness.

Meanwhile, pat pork* dry with paper towels; season generously with salt and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 3-5 minutes per side (for thick pork chops, cook 1-2 minutes more on second side). Transfer pork to a plate. TIP: Wipe out any burned bits from pan. Swap in trout* for pork. Cook (skin sides down) until skin is crisp, 4-5 minutes, then flip and cook until opaque and cooked through, 3-5 minutes more.

Heat a drizzle of oil in same pan over medium heat. Add scallion whites and remaining chili powder; cook, stirring, until softened and fragrant, 1 minute.Stir in ¼ cup water (⅓ cup for 4 servings), jam, and remaining stock concentrates. Cook, stirring and scraping up any browned bits from bottom of pan, until thickened, 2-3 minutes.Remove pan from heat. Stir in ½ TBSP butter (1 TBSP for 4) and a squeeze of lime juice. Season with salt and pepper.

Return pork and any resting juices to pan with sauce; turn a few times to coat. Transfer pork to a cutting board; slice crosswise. Add trout to pan with sauce and turn to coat. (No need to slice trout!)

Fluff rice with a fork. Stir in lime zest, half the scallion greens, and a squeeze of lime juice. Season with salt and pepper.Divide pork, rice, and broccoli between plates. Spoon remaining pan sauce over pork; garnish with remaining scallion greens. Top broccoli with a squeeze of lime juice. Serve.