Steelhead Recipe
Pan-seared steelhead served with seasonal vegetables.
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Ingredients
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Protein
Vegetables
Method
Preparation
- 1
Prep the Vegetables
Wash and trim the asparagus. Peel the carrots and cut them into thin slices. Core and slice the bell pepper into strips. Mince the garlic cloves.
- 2
Season the Steelhead
Pat the steelhead trout fillets dry with paper towels. Season both sides with salt and black pepper.
Cooking
- 3
Sear the Steelhead
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the steelhead fillets skin side down. Cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until cooked through. Remove from the skillet and set aside.
- 4
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Add the sliced carrots and bell pepper, sautéing for about 3-4 minutes. Finally, add the asparagus and continue to cook for another 3-4 minutes until all vegetables are tender but still crisp.
Serving
- 5
Plate the Dish
Arrange the sautéed vegetables on plates and place the seared steelhead trout fillet on top. Serve immediately.
