Steelhead trout are basically ocean faring rainbow trout
They spawn in fresh water but live in the ocean and because their diet is krill based, like salmon, their flesh takes on the same pink color
In fact they taste a lot like salmon and grow almost as large but they generally cost less per pound (which we like)
Also due to the fact that they spend most of their time in the ocean they tend to take on a silvery skin as opposed to the rainbow colors of their freshwater kin
Steelhead are sold as two fillets normally so I’m going to use one for this recipe and save one for another day
We are going to remove a strip of the belly fat and the tail section (which will be cooked up for the pets)
Now I can cut them into 4 uniform fillets
I like to pat both sides with a paper towel to get any extra moisture out
This is especially important if your leaving the skin on and want it crispy
Rub a little olive oil into the skin
Pretty
Next up we will need 2 tablespoons of olive oil, 2 tablespoons of butter and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
Preheat your oven to 350 F
I sprinkle the skin side with a little bit of kosher salt and ground black pepper
Note: When cooking fish with the skin on either choose a fish that has smooth skin like salmon and trout, or make sure you have your fish monger remove any protruding scales that you would find on fish like red snapper
Add the butter and olive oil to an oven proof pan
You want to get this bubbling and very hot to achieve a crisp skin
Lay your fish skin side down
Season the flesh side with the kosher salt, ground black pepper, garlic powder and onion powder
Sear for 4 minutes without touching or moving them around
Flip and place in the oven for 2 minutes more or until a knife inserted into the thickest part comes out easily
My… my they look good
I imagine you may have heard of a show called Chopped
If you have watched it you will know that one thing that ticks the judges off is when a contestant gets the fish skin very crispy and then tops it off with wet salads or sides
When you top your crispy skin with something wet the skin becomes soggy
Now you did a lot of hard work to ensure a crispy skin so I beg you, serve the fish on top, skin side up (you will thank me for this)
We served our trout with our Crispy Potato Rounds and our Buttery Julienned Carrots!
Enjoy!!!
Simply Sundays! ~ Pan Seared Steelhead Trout
Ingredients
4 steelhead trout fillets (cut from 1 whole fillet)
2 tablespoons of olive oil
2 tablespoons of butter
1 teaspoon kosher salt
1 teaspoon of ground black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
Directions
Strip off the belly fat and the tail section from 1 trout fillet. Then cut the fillet into 4 even portions. Pat both sides with a paper towel to get any extra moisture out
Rub a little olive oil onto the skin side then sprinkle with a little kosher salt and ground black pepper
Preheat an oven to 350 F. Add 2 tablespoons of olive oil and 2 tablespoons of butter to an oven proof pan. Make sure the oil and butter are bubbling and the pan is very hot
Lay your trout in the pan skin side down and sprinkle to flesh side with kosher salt, ground black pepper, garlic powder and onion powder. Sear for 4 minutes without touching or moving the fish around
Flip and place in the oven for 2 minutes more or until a knife inserted into the thickest part comes out easily. Serve immediately
Tools used to make this recipe
Architec Gripperwood Cutting Board
Wilton Recipe Right 3 Piece Cookie Pan Set
© Simply Sundays 2017
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I saw Jamie Oliver do just this. But he scored (or sliced) the skin and then he added Fennel. Between the scores. He says it steams it. From the inside.
That sounds great! I love fennel