Peachy the Magazine May June 2015 | Page 62

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