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Steelhead Trout with Zesty Tomatillo Salsa
Savor the vibrant flavors of the Pacific Northwest with this Steelhead Trout, beautifully complemented by a zesty tomatillo salsa. The crispy skin of the trout gives way to tender, flaky fish, while the fresh salsa adds a tangy brightness that dances on your palate. This dish not only showcases the rich culinary traditions of the region but also highlights the delicious versatility of tomatillos, which have been a staple in Mexican cuisine for centuries. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress your guests.
Ingredients
- Steelhead trout fillets
- 4 (6 oz each)
- Salt
- to taste
- Black pepper
- to taste
- Olive oil
- 2 tablespoons, divided
- Garlic
- 2 cloves, minced
- Lime juice
- 2 tablespoons, freshly squeezed
- Cilantro
- 1/4 cup, chopped plus more for garnish
- Red onion
- 1/4 cup, finely diced
- Tomatillos
- 6, husked and diced
Instructions
- Preheat your 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.
- Place the seasoned steelhead trout fillets in 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 8-10 minutes, or until the fish flakes easily with a fork.
- While the trout is baking, prepare the tomatillo salsa. In a mixing bowl, combine the diced tomatillos, red onion, chopped cilantro, lime juice, minced garlic, the remaining 1 tablespoon of olive oil, and a pinch of salt and pepper. Stir well to combine.
- Once the trout is finished baking, remove it from the oven and let it rest for a few minutes.
- To serve, place each fillet on a plate and top with a generous spoonful of the tomatillo salsa.
- Garnish with additional cilantro if desired, and enjoy!
Tips
- For an extra kick, add diced jalapeños to the tomatillo salsa.
- Serve with a side of cilantro-lime rice or quinoa for a complete meal.
- If you can't find tomatillos, you can substitute them with diced green tomatoes for a similar tangy flavor.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 400 Fat: 20g Carbs: 10g Protein: 40g Sodium: 250mg Sugar: 2g
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