Steelhead Trout with Zesty Tomatillo Salsa

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

1. Preheat your oven to 400°F (200°C).
2. Season the steelhead trout fillets generously with salt and black pepper on both sides.
3. In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
4. 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.
5. 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.
6. 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.
7. Once the trout is finished baking, remove it from the oven and let it rest for a few minutes.
8. To serve, place each fillet on a plate and top with a generous spoonful of the tomatillo salsa.
9. Garnish with additional cilantro if desired, and enjoy!