I have become a big fan of trout.
I didn’t know that it is a member of the salmon family. Makes sense when you think about it. The sweet buttery taste and the ability to adapt to lots of recipes is most definitely a characteristic of this fish. Steelhead trout starts out as a freshwater fish and moves to life in the ocean at maturity, feeding on tiny shrimp, and coming back to the freshwater after several years to “swim upstream and spawn.”
Interesting tidbit here, they can do this more than once.
I love a fish with a plan.
Perfectly Seared Steelhead Trout Fillets
Preheat oven to 400.
Heat a cast iron skillet on top of the stove. Add a good swirl of extra virgin olive oil.
Put two nice sized fillets of steelhead trout in the pan skin side down.
Cook until skin is crispy, takes about three minutes or so.
Put the pan in the oven for 5-7 minutes til trout is done.
Braised Fennel with Sweet Red Onion
1 bulb fennel, sliced about ¼ inch thick julienne
½ large sweet red onion, sliced thinly
½ cup plus chicken stock
2 tsp sherry vinegar
Juice of one blood orange
2 tbsp finely diced blood orange zest
A couple of good swirls extra virgin olive oil
Coarse salt and freshly ground black pepper
Heat a large cast iron skillet over moderate heat and add a couple of good swirls of extra virgin olive oil. When the oil shimmers, add the red onion and the fennel and let them cook a good while, about ten to fifteen minutes til they are golden and caramelizing. Add the sherry vinegar, the blood orange juice and turn up the heat.
Let that cook down a bit and then add the chicken stock., turn the heat down so the mixture bubbles along, reducing as it goes and add the zest. Season with coarse salt and freshly ground black pepper.