Perusing the Publix seafood counter last week I came across beautiful pink fish fillet that at first, I thought were salmon. When I read carefully however it was steelhead trout; similar in appearance and taste to Atlantic salmon, this specific fish is a coastal type of rainbow trout. Excited to try something new, I bought two of the fillets and grilled them until flaky. I decided to top them with a fresh, no-cook relish made from orange zest, orange juice, olive oil, crunchy green pistachios and anise-flavored tarragon leaves. Impressive both visually and to your taste buds, this relish would also work well on salmon, seared scallops, or tossed with warm jumbo shrimp.
(To view this recipe, click on the blue title of the blog post above*)
Steelhead Trout with Pistachio-Orange-Tarragon Relish
Ingredients:
- 2 steelhead trout fillets
- salt and pepper
- Olive oil spray
- For the relish:
- 1 Tablespoon orange zest, chopped
- 3 Tablespoons fresh orange juice
- 1/4 cup olive oil
- 2 Tablespoons chopped pistachios
- 1 Tablespoon chopped tarragon
- salt and pepper
Directions:
- Spray and grill pan with cooking spray and heat over high heat. Season the fish with salt and pepper. Grill the fish for 5 minutes per sides, flipping once, or until done to your likeness.
- Combine all of the relish ingredients in a small bowl; stir and season with salt and pepper to taste. Drizzle over the warm fish.
Tagged: fish, grilled fish, orange, pistachios, relish, salmon, steelhead trout, tarragon, trout
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