Steelhead Recipe

Prep the fillets

Pat the steelhead fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly rub with 2 tbs extra-virgin olive oil and set on a tray to come to room temperature for 10–15 minutes while you prepare the rest.

About 5 minutes before cooking, squeeze half the lemon over the fillets and reserve the other half for serving.

Crisp the guanciale

In a large skillet (preferably ovenproof) over medium heat, add the 4 oz guanciale lardons. Cook, stirring occasionally, until the fat renders and the pieces are crisp and golden, about 6–8 minutes. Use a slotted spoon to transfer the crispy guanciale to a small bowl and leave the rendered fat in the pan.

Sauté aromatics

Reduce heat to medium-low. Add the thinly sliced shallot and minced garlic to the guanciale fat. Sauté until soft and translucent, about 2–3 minutes, taking care not to burn the garlic.

Deglaze and simmer beans

Pour 1 tbs white wine into the pan to deglaze, scraping up any browned bits. Let it reduce for 30–45 seconds. Add 1 cup vegetable or chicken stock, 1 cup cannellini beans and 1 cup garbanzo beans. Stir in 1 tsp chopped fresh rosemary and 1 tsp red pepper flakes. Bring to a gentle simmer and cook for 4–5 minutes, allowing the beans to heat through and the sauce to reduce slightly.

Add tomatoes and spinach

Add 1.5 cups cherry tomatoes (halved if large) and 4 cups baby spinach to the bean mixture. Toss gently until the spinach wilts and the tomatoes start to soften, about 2–3 minutes. Taste and adjust seasoning with a pinch more salt and pepper if needed. Stir the reserved crispy guanciale back into the mixture (reserve a few pieces for garnish if desired).

Sear the steelhead

Push the bean-and-guanciale mixture to the edges of the skillet to make a space in the center (or remove to a bowl if your pan is too crowded). Increase heat to medium-high and add a light drizzle (about 1 tsp) of olive oil if the pan looks dry. Place the seasoned steelhead fillets skin-side down (if skin-on) into the hot pan. Sear undisturbed for 3–4 minutes until the skin is crisp and the fillet easily releases.

Finish in pan

Carefully flip the fillets and spoon some of the bean and tomato mixture over the top of each fillet. Reduce heat to medium and cook another 2–3 minutes, or until the fish reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or until flakes easily with a fork. If your skillet is ovenproof and you prefer, you can transfer to a 400°F (200°C) oven for 4–6 minutes instead of finishing on the stovetop.

Plate and garnish

Divide the cannellini-garbanzo-tomato mixture among 4 plates. Place a steelhead fillet on top of each bed of beans. Spoon any pan juices over the fish. Sprinkle with the reserved guanciale pieces and 2 tbs chopped fresh parsley. Serve with lemon wedges on the side for squeezing over the fish.