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Steelhead Trout with Ginger Fennel Onion Apple and Mushrooms

Print Recipe
Servings 1 person

Ingredients
  

  • 6 ounces Steelhead Trout I used Seafood from Norway
  • 1/2 cup sliced onions
  • 1/4 cup sliced fennel
  • 1/2 cup sliced apples (I use Granny Smith)
  • 1/2 cup sliced portabello mushrooms
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable oil, divided
  • 1/2 teaspoon smoked salt
  • 1/4 teaspoon teaspoon freshly grated black pepper
  • fennel fronds for garnish, optional

Instructions
 

  • Heat 1 tablespoon oil over medium heat in a medium-sized fry pan to glistening (about 1 minute). Add onions, apples, fennel and mushrooms.
    Sprinkle with brown sugar and 1/4 teaspoon smoked salt. Reduce heat to medium-low. Sauté, stirring constantly for about 2 minutes. Cover and simmer about 5 minutes until contents caramelize.
  • While vegetables cook, prepare trout. Pat Steelhead Trout dry on paper towels. Season both sides with pepper and remaining smoked salt. Heat small fry pan with 1 tablespoon oil over medium-high heat to glistening.
  • Add trout, skin side down to fry pan. Fry over medium-high heat for 5 minutes. Turn fish over and cover pan. Continue to cook for 1 minute.
    Turn off heat and keep covered to allow residual heat to finish cooking fish to 145 degrees. Plate vegetable medley. Top with steelhead trout. Garnish with fronds if desired.