This is simple but delicious dinner menu that is suitable for guests or a quiet special dinner. All the ingredients are fresh and simply prepared to take advantage of their natural flavors.
Steelhead Trout is much like a blend of salmon and trout. With a very mild and buttery flavor. If salmon is too strong for you this may be an answer.
Ingredients:
Steelhead filets with skin on 6-8 oz per serving.
3 tbsp olive oil.
1/2 tbsp butter.
4 cloves garlic minced divided.
1 tbsp small diced yellow bell pepper.
1 tsp dried tarragon.
11/2 tbsp chopped fresh dill.
Zest of one lemon, reserve and quarter the fruit.
1 bunch broccolini, blanched in salted boiling water, and cooled in ice bath..
1 medium heirloom tomato per person, cap off and cored.
1 tbsp aged balsamic vinegar.
1 heaping tbsp finely chopped basil.
1 small cube of fresh mozzarella per tomato.
Salt and pepper to taste.
For marinade:
Combine oil, tarragon, 2 tbsp garlic, dill. mix well.
Coat fish with marinate add lemon zest and allow to stand 30 minutes.
Salt and pepper to taste just before broiling.
Broiled 11 to 15 minutes until done. Avoid overcooking.
For tomatoes:
Serrate cut the caps off the tomatoes removing the core.
Drizzle with olive oil and basalmic.
Place a cube of mozzarella in the core of the tomato.
Sprinkle with fresh chopped basil.
Salt and pepper to taste.
Broiled 10-12 minutes until the cheese is melted and the some char appears on the peaks of the tomato.
For Broccolini:
Heat oil and butter in medium saute pan.
Add garlic and bell pepper, saute 2-3 minutes.
Add broccolini and saute until cooked but still toothsome. (very important to blanch before hand to preserve color and flavor.)
Salt and pepper to taste.
Serve with crusty bread and a lemon wedge! Enjoy!
