Crispy Steelhead Trout with Sweet Potato Wedges

Crispy Steelhead Trout with Sweet Potato Wedges

Indulge in the delightful harmony of flavors and textures with this Crispy Steelhead Trout dish, perfectly complemented by golden, crunchy sweet potato wedges. The smoky paprika and aromatic garlic powder work together to enhance the natural richness of the trout, while the roasted sweet potatoes add a subtle sweetness that beautifully balances the savory elements. This dish not only captivates the eye with its vibrant colors but also delivers a nutritious punch, making it an excellent choice for both weeknight dinners and special occasions. Steelhead trout, often referred to as a 'cousin' to salmon, has been celebrated across cultures for its delicate flavor and impressive health benefits, making this recipe a true testament to the joys of seafood cuisine.

Servings: 4

Ingredients

  • Fresh parsley (2 tablespoons, chopped)
  • Black pepper (to taste)
  • Salt (to taste)
  • Garlic powder (1 teaspoon)
  • Paprika (1 teaspoon)
  • Olive oil (2 tablespoons, divided)
  • Sweet potatoes (2 large, peeled and cut into wedges)
  • Steelhead trout fillets (4 (6-ounce) fillets)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, cut the sweet potatoes into wedges and add them to the bowl.
  3. Drizzle the sweet potato wedges with 1 tablespoon of olive oil. Sprinkle with paprika, garlic powder, salt, and black pepper. Toss well to ensure the wedges are evenly coated.
  4. Spread the sweet potato wedges in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until they are crispy and golden brown.
  5. While the sweet potatoes are baking, season the steelhead trout fillets generously with salt and black pepper on both sides.
  6. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, carefully place the steelhead trout fillets in the skillet, skin side down.
  7. Cook the trout for 3-4 minutes without moving them to allow the skin to become crispy.
  8. Gently flip the fillets and cook for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
  9. Remove the steelhead trout from the skillet and let it rest for a minute.
  10. Serve the crispy steelhead trout fillets alongside the sweet potato wedges, garnished with freshly chopped parsley.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 450 • Fat: 18g • Carbs: 45g • Protein: 30g • Sodium: 500mg • Sugar: 5g