Steelhead Ocean Trout Recipe
Sashimi-grade grilled filet of Loch Etive Scottish salmon, aka "ocean trout," marinated in fresh orange and serrano chile, finished with roasted tomatoes, wild rice pilaf, and herb-buttered broccoli
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Ingredients
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ENTRÉE
Method
ENTRÉE
Marinate the Ocean Trout
In a nonreactive dish, whisk together fresh orange juice, orange zest, minced serrano, olive oil, honey, fine sea salt, and freshly ground black pepper. Add the trout fillets, turning to coat. Cover and refrigerate for 20–30 minutes to infuse the citrus and heat flavors.
Prepare the wild rice pilaf
Rinse the wild rice under cold water. In a medium saucepan, melt 1 tablespoon of the butter with 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic; sauté until translucent and fragrant (about 4 minutes). Add the wild rice and toast for 2–3 minutes. Pour in the chicken broth, bring to a simmer, cover, reduce heat to low, and cook for 40–45 minutes until grains are tender and the liquid is absorbed. Fluff with a fork before serving.
Roast the tomatoes
Preheat the oven to 425°F (220°C). On a baking sheet, toss the cherry tomatoes with 1 tablespoon olive oil and a pinch of salt. Roast for 15–20 minutes, until blistered and slightly caramelized.
Make herb butter
In a small saucepan, melt 4 tablespoons unsalted butter over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant. Remove from heat and stir in the chopped parsley and chives. Season with a pinch of salt.
Cook broccoli with herb butter
Bring salted water to a boil and blanch the broccoli florets for 2–3 minutes until bright green and just tender. Drain and toss with 2 tablespoons of the herb butter, reserving rest to drizzle at service.
Grill or pan-sear the trout
Remove the trout from the marinade and pat dry. Season lightly with salt and pepper. Preheat a grill or heavy skillet over medium-high heat and brush with a thin layer of olive oil. Grill the fillets 3–4 minutes per side, or until just opaque in the center. If desired, baste once with a small amount of the marinade or herb butter.
Plate and finish
Spoon a bed of wild rice pilaf onto each plate. Top with the roasted tomatoes. Arrange the herb-buttered broccoli beside the pilaf. Place the grilled Ocean Trout on top and spoon any remaining orange-serrano glaze over the fish. Garnish with extra chopped parsley or chives if desired and serve immediately.