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Steelhead Trout with Orange and Fennel Salad
Experience a burst of flavors with this delectable Steelhead Trout, perfectly cooked to achieve a crispy skin, served alongside a vibrant and refreshing Orange and Fennel Salad. This dish combines the rich, buttery essence of steelhead trout with the zesty brightness of fresh oranges and the subtle anise flavor of fennel, creating a symphony of tastes that will delight your palate. Originating from the Pacific Northwest, steelhead trout is known for its delicate flavor and is often celebrated for its health benefits, making this dish not only delicious but also nutritious.
Ingredients
- Steelhead trout fillets
- 4 (6-ounce) fillets
- Salt
- to taste
- Black pepper
- to taste
- Lemon juice
- 2 tablespoons, freshly squeezed
- Olive oil
- 2 tablespoons, divided
- Fresh parsley
- 1/4 cup, chopped
- Red onion
- 1/2, thinly sliced
- Fennel bulb
- 1, thinly sliced
- Orange
- 2, segmented
Instructions
- Preheat the oven to 400°F (200°C).
- Season the steelhead trout fillets generously with salt and black pepper on both sides.
- In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the trout fillets to the skillet, skin-side down, and cook for 3-4 minutes until the skin is golden brown and crispy.
- Carefully transfer the skillet to the preheated oven and bake for an additional 5-6 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the trout is baking, prepare the orange and fennel salad. In a large bowl, combine the orange segments, sliced fennel, thinly sliced red onion, and chopped fresh parsley.
- In a separate small bowl, whisk together the remaining 1 tablespoon of olive oil, freshly squeezed lemon juice, a pinch of salt, and black pepper to taste to create the dressing.
- Pour the dressing over the orange and fennel salad and toss gently to combine, ensuring all ingredients are well coated.
- Once the trout is done, serve the fillets immediately alongside the refreshing orange and fennel salad.
Tips
- For added flavor, consider marinating the trout in a mixture of lemon juice, olive oil, and herbs for 30 minutes before cooking.
- Feel free to substitute the orange with grapefruit for a slightly more tart salad.
- To elevate the dish, serve with a side of quinoa or couscous for a wholesome meal.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 10 minutes Calories: 350 Fat: 20g Carbs: 10g Protein: 30g Sodium: 220mg Sugar: 4g
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