Summer Sit-Down
PAN-SEARED STEELHEAD TROUT
WITH QUINOA AND TOMATO CAPER
VINAIGRETTE
Fish
6 6-ounce pieces of trout
(can substitute salmon)
Olive oil
Salt and pepper, to taste
Pat fish dry. Season with salt and pepper. Heat a large skillet over medium
high heat. Add enough olive oil to coat
the bottom of the pan. Gently lay the
filets, flesh side down, and cook 3 to
4 minutes until golden. Turn the fish
and continue to cook 3 to 4 more minutes. Remove the fish to a baking sheet.
Place the seared fish in a 350° oven
for an additional 8 to 10 minutes
until medium.
TIP:
After you sear the fish, you can place
it on a baking sheet and refrigerate until
ready to finish and serve. Remove from
fridge and cook in a 350° oven for an
additional 8 to 10 minutes.
60
PEACHYTHEMAGAZINE.COM