Steelhead Trout Recipe
Recipe information
Make Steelhead Trout in just 45m. sunflower seed risotto, corn, pickled peppers, black truffle, summer squash
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Ingredients
Risotto Base
Vegetables
Fish
Prepare the Risotto
1. Sauté Aromatics
In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened and translucent.
2. Toast the Rice
Add the arborio rice to the pan and stir for about 2 minutes until the rice is lightly toasted.
3. Cook the Risotto
Gradually add vegetable broth, one cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue until the rice is creamy and al dente, about 20 minutes.
4. Add Sunflower Seeds and Seasoning
Stir in the sunflower seeds, corn, salt, and black pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
Prepare the Steelhead Trout
5. Cook the Trout
In a separate skillet, heat a little olive oil over medium-high heat. Season the steelhead trout fillets with salt and pepper, then place them in the skillet skin-side down. Cook for about 3-4 minutes on each side or until the fish flakes easily with a fork.
6. Finish with Lemon and Truffle
Remove the fish from heat and squeeze fresh lemon juice over it. Top with shaved black truffle.
Serve
7. Plate the Dish
Spoon the sunflower seed risotto onto plates, top with steelhead trout, and garnish with pickled peppers and slices of summer squash.
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