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Pan-Seared Steelhead Trout with Garlic-Infused Sautéed Spinach
Experience a symphony of flavors with this exquisite pan-seared steelhead trout, where the buttery richness of the fish meets the vibrant, garlicky notes of sautéed spinach. This dish is not only a feast for the senses but also a nutritious choice, rich in omega-3 fatty acids and vitamins. Steelhead trout, a prized catch in North America, has long been celebrated for its delicate flavor and versatility in various dishes. In just under 30 minutes, you can create a stunning meal that dazzles your taste buds and impresses your guests, making it perfect for a weeknight dinner or a special occasion.
Ingredients
- Steelhead trout fillets
- 4 (6-ounce) fillets
- Salt
- to taste
- Black pepper
- to taste
- Lemon juice
- 2 tablespoons, fresh
- Fresh spinach
- 8 cups, washed and dried
- Garlic
- 3 cloves, minced
- Olive oil
- 3 tablespoons
- Lemon wedges
- for garnish
Instructions
- Season the steelhead trout fillets generously with salt and black pepper on both sides.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.
- Carefully place the seasoned trout fillets skin-side down in the skillet and cook for 4-5 minutes without moving them, allowing a crispy skin to develop.
- Gently flip the trout fillets and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside on a warm plate.
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Add the fresh spinach to the skillet and stir until wilted, about 2-3 minutes. Season with additional salt and pepper to taste.
- Drizzle the sautéed spinach with lemon juice, giving it a refreshing zing.
- Serve the pan-seared steelhead trout alongside the garlicky spinach, garnished with lemon wedges for an extra burst of flavor.
Tips
- For added depth of flavor, consider marinating the trout in olive oil, lemon juice, and herbs for 30 minutes before cooking.
- If you enjoy a bit of heat, add a pinch of red pepper flakes to the spinach while sautéing.
- Pair this dish with a light white wine, such as Sauvignon Blanc, to complement the flavors.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 10 minutes Cook Time: 15 minutes Calories: 350 Fat: 20g Carbs: 5g Protein: 36g Sodium: 150mg Sugar: 1g
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