Crispy Steelhead Trout with Flavorful Wild Rice Pilaf

Ingredients

Lemon juice

2 tablespoons, freshly squeezed

Dried parsley

1 teaspoon

Dried thyme

1 teaspoon

Garlic

3 cloves, minced

Celery

1 stalk, finely chopped

Carrot

1 medium, diced

Onion

1 medium, chopped

Chicken broth

3 cups, low-sodium

Wild rice

1 cup

Black pepper

to taste

Salt

to taste

Olive oil

4 tablespoons, divided

Steelhead trout fillets

4 (6-ounce) fillets

Instructions

1. Preheat the 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 2 tablespoons of olive oil over medium-high heat until shimmering.
4. Carefully add the trout fillets to the skillet, skin side down. Cook for 3-4 minutes until the skin is crispy and golden brown.
5. 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, rinse the wild rice under cold water to remove excess starch.
7. In a separate saucepan, heat the remaining 2 tablespoons of olive oil over medium heat.
8. Add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
9. Add the rinsed wild rice, chicken broth, dried thyme, and dried parsley to the saucepan. Stir to combine.
10. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
11. Once cooked, stir in the lemon juice and adjust seasoning with salt and black pepper to taste.
12. To serve, place a generous scoop of wild rice pilaf on each plate and top with a crispy steelhead trout fillet.