Broiled Steelhead Trout with Cherry Tomato and Shallot Relish
Servings 4 servings
Calories
Ingredients
- 1 1/2 lb steelhead trout filet (skin on or removed)
- 3 tsp olive oil
- 1 Tbsp butter (melted)
- 2 garlic cloves (pressed)
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- 1 lime
For the relish:
- 2 cups cherry tomatoes (sliced into quarters)
- 1 shallot (thinly sliced, about 1/2 cup)
- 2 Tbsp fresh parsley (finely chopped)
- 1 Tbsp red wine vinegar
- 1 Tbsp lime juice
- 3 Tbsp olive oil (very good quality)
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
Instructions
- Position the rack in the second from top position, or about 6 inches from the heating element. Pre-heat the oven on high broil for about 15 minutes.
- To prepare the relish, combine the tomatoes, shallot, parsley, vinegar, and olive oil in a small bowl. Season to taste with salt and pepper. Set aside.
- Take a piece of heavy duty foil about 1 1/2 longer then the trout fillet. Roll up the edges to form a boat. Grease the bottom of the boat with one teaspoon of olive oil. Place the trout, skin side down, on foil. Brush two teaspoons of olive oil on top of fish and sprinkle salt. Place the trout in foil on a baking sheet and transfer to the oven. Broil for 5 minutes.
- While the fish is cooking, melt the butter and combine with pressed garlic. Set aside.
- Remove the fish from the oven. Move the rack to the 4th position from the top. Switch the oven from broil to 325F bake. Brush the trout witch garlic butter and season with ground black pepper. Return the fish back to the oven and cook for 10 minutes or until the fish is done.
- Remove from oven, sprinkle with freshly squeezed lime juice and serve with cherry tomato and shallot relish spooned over the fish.