Blackened Kuterra Steelhead Recipe
potato street corn cotija hash, radish + cabbage pickle, sweet lime butter
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Ingredients
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Fish
Potato Street Corn Cotija Hash
Pickle
Sweet Lime Butter
Method
Preparation
- 1
Pickle Preparation
In a bowl, combine the radishes, cabbage, apple cider vinegar, sugar, and salt. Mix well and let sit for at least 30 minutes to pickle.
- 2
Sweet Lime Butter
In a small bowl, mix the softened butter, lime juice, lime zest, and honey until well combined. Set aside.
Cooking
- 3
Prepare the Hash
In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook until they are soft and golden brown, about 10-12 minutes. Add the red bell pepper and onion, and cook for an additional 5 minutes. Stir in sweet corn, salt, pepper, and cotija cheese. Cook until heated through, about 5 more minutes.
- 4
Cook the Steelhead
Pat the Kuterra Steelhead fillets dry and coat both sides with Cajun seasoning. In a separate skillet, heat olive oil over medium-high heat. Place the fillets skin-side down and cook for about 4-5 minutes per side or until the fish is cooked through and has a nice blackened crust.
Serving
- 5
Plate the Dish
On a plate, serve a generous portion of the potato street corn cotija hash, top it with the blackened steelhead, and garnish with the radish and cabbage pickle. Drizzle with sweet lime butter before serving.
