This is one I was saving for a rainy day... and while it isn't raining yet... I is supposedly going to so why not use it! I made this one a couple weekends ago, but didn't have a slot to put it in for the meal of the day, so it got put on hold. Until now!
What I remember about this is that it was a flavor that snuck up on you. It started out going.. this is edible, not bad, and by the time I got to the end of it, I was like *pout* it is all gone. I dunno what it was about how this particular dish melded together through the course of eating that changed my opinion so much, but I would be more than willing to eat it again to find out! I just happen to not have seen this fish type in the store again...
So here is the recipe!
Steelhead Trout with a mushroom and ginger sauce
1 fillet of trout (mine had skin still)
3 tbsp Lime juice
1 tsp crushed pepper paste
1/2 tsp red pepper flakes
1/2 tsp garlic salt
olive oil (for pan frying)
1 cup sliced mushrooms
1/4 cup heavy cream
2 tbsp soy sauce
1 pat of butter
2 tsp minced ginger
a couple dashes of dill when finished
same with the dashes of parsley
mix the lime juice, pepper paste and salt together and rub into one side of the fish fillet, heat pan to medium high with the olive oil, and sear fish, turn over and sear the skinned side for a min or so to loosen the skin off. Peel off the skin, and flip back over to finish searing that side take the fish out and all of the other ingredients, making the sauce. Reduce some of the liquid off, and then plate. Then enjoy! the subtle attack on your taste buds!
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