Pan-Seared Steelhead Trout with Pesto Pasta

Ingredients

Parmesan cheese

1/2 cup, freshly grated

Fresh basil leaves

2 cups, packed

Salt and pepper

to taste

Olive oil

1/4 cup, plus additional for cooking

Garlic

2 cloves, minced

Cherry tomatoes

1 cup, halved

Pasta

8 ounces, any kind

Pine nuts

1/4 cup

Steelhead trout fillets

2 (6 ounce) fillets

Instructions

1. Prepare the pesto sauce: In a food processor, combine the fresh basil, garlic, pine nuts, and a pinch of salt. While processing, slowly add in the olive oil until fully incorporated. Finally, add in the Parmesan cheese and pulse just until combined. Set aside.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. Season the steelhead trout fillets with salt and pepper on both sides.
4. Heat a drizzle of olive oil in a skillet over medium heat. Add the trout fillets and cook for 3-4 minutes per side, or until the flesh is opaque and flakes easily with a fork. Remove the fillets from the skillet and keep warm.
5. In the same skillet, add another drizzle of olive oil. Add the minced garlic and cook until fragrant, about 1 minute.
6. Add the cherry tomatoes to the skillet, cooking for 2-3 minutes until they begin to soften.
7. Add the cooked pasta to the skillet and toss with the prepared pesto sauce. Stir until the pasta is well coated.
8. Remove the skillet from heat and stir in the chopped fresh basil.
9. To serve, divide the pesto pasta between two plates. Top each with a seared steelhead trout fillet. Sprinkle the fillets with the freshly grated Parmesan cheese. Enjoy immediately.