Pan-seared Steelhead* Recipe
Milet, Shaved Celery, Haitian Relish, Red Pepper Emulsion
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Millet
Rinse the millet under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the millet and a pinch of salt. Reduce heat to low, cover, and simmer for about 20 minutes or until the water is absorbed and the millet is fluffy.
Make the Red Pepper Emulsion
Roast the red bell pepper over an open flame or in the oven until charred. Once cooled, peel off the skin and blend with 2 tablespoons of olive oil, salt, and lemon juice until smooth.
Cook the Steelhead
Season the steelhead fillets with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until cooked through.
Plate the Dish
On a plate, place a portion of millet, top with shaved celery, and place the seared steelhead on top. Drizzle with red pepper emulsion and spoon over the Haitian relish. Serve immediately.