This recipe emerged because I found such amazing steelhead at Flying Fish company. I didn’t want it to be overly seasoned, just the sweet perfect taste of steelhead shining through. It’s a beautiful buttery fish! We always make enough to have some for lunch the next day or two. The skin crisps up perfectly and a side of veggies and you have a perfect meal.
- 2 lbs of steelhead filets
- 1/4 cup of organic verjus or dry white wine
- sea salt
1: The morning you plan to cook the fish, rinse it, place it in a dish with the verjus or wine and sprinkle with a pinch of salt on both side of each filet. Place in the fridge until you re ready to cook
2: Move one of the oven racks close to the broiler in the oven and turn the oven on broil.
3: Heat a skillet (iron is my favorite, something that can go directly into the oven) on the range until a drop of water sizzles when sprinkled on the surface. Place the fillets on hot skillet skin side up. Cook for 3 minutes
4: Remove the pan from range top and place under the broiler for 7 –10 minutes until the skin is brown and crisp. Serve with lemon wedge and your favorite salad or veggies.