Steelhead Trout Recipe

Cooking Instructions

1. 1

   Prepare the Wild Rice

   Rinse the wild rice under cold water. In a pot, combine the wild rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes until the rice is tender. Drain any excess water and set aside.

2. 2

   Cook the Tarbais Beans

   Soak the Tarbais beans overnight. Drain and rinse them, then place them in a pot with fresh water. Simmer for about 1-1.5 hours or until tender. Drain and set aside.

3. 3

   Sauté the Andouille Sausage

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced Andouille sausage and cook until browned and heated through, about 5-7 minutes. Remove from the skillet and set aside.

4. 4

   Sear the Steelhead Trout

   In the same skillet, add another tablespoon of olive oil. Season the Steelhead trout fillets with salt and black pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes. Flip and cook for another 3-4 minutes or until the fish is cooked through and flakes easily.

5. 5

   Blanch the Broccolini

   In a separate pot, bring water to a boil. Add the broccolini and blanch for 2-3 minutes until bright green and tender-crisp. Drain and transfer to ice water to stop the cooking process.

6. 6

   Combine and Serve

   In a large bowl, combine the cooked wild rice, Tarbais beans, sautéed Andouille sausage, and blanched broccolini. Drizzle with lemon juice and sprinkle with lemon thyme. Serve the Steelhead trout on top of the rice mixture and garnish with additional lemon thyme if desired.