Tag Archives: steelhead trout

Coffee Infused Steelhead Trout

I’ll have to admit that I have not been eating healthy due to the holidays.  Face it, that is the time of year we are supposed to behave as if we were garbage disposals, consuming everything from roast turkey to whole pies.  I’m surprised because I have actually lost some weight, but my cholesterol numbers are so horrific that my doctor has resorted to threats.

I have always liked fish, but I rarely eat it.  I have a number of reasons.  First, beef beats fish.  It’s like rock crushes scissors.  No contest.  Second, my kids are picky eaters.  I’m the chef and they have vastly broadened their culinary horizons over the years, but fish happens to be their last bastion.  Well, except for our five year old, Maddie.  She is the most adventurous of the bunch. Strangely, green bean casserole happens to be her favorite dish and she is addicted to sardines.  I also had my sardine fetish when I was her age.  The reason I don’t eat sardines with as much voracity as I had in my youth is because my wife insists that I eat sardines outside.  That doesn’t always happen.  I have been known to eat sardine sandwiches in bed while she slept next to me.

Okay, my reasons aren’t as numerous as I expected.  Nevertheless, I have to actively work to incorporate tastiness in my kids’ lives.  If it weren’t for me, I’m sure they would eat nothing but mechanically separated chicken nuggets.  Blech.

I was feeling lazy when I made this dish, so I looked back on how I prepared the fish previously.  I developed a nice rub for blackening, but I couldn’t decide if I wanted to trim my rosemary bush and simply sear the fish.  I had blackberries that I wanted to incorporate and didn’t think they would go well with the rosemary, so I decided to blacken this finned delight.  I stuck with my blackening rub with a couple of changes, and I think it went well.

Ingredients:

1 1/2 – 2 pounds steelhead trout fillets (scaled and be sure to remove any remaining bones)

extra virgin olive oil to coat the fish

1 teaspoon ground ginger

1 teaspoon onion powder

1 1/2 teaspoon garlic powder

1/4 teaspoon ground thyme

1 teaspoon ground black pepper

1/2 teaspoon mustard powder

1/4 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon white pepper

3/4 teaspoon sea salt

1/4 teaspoon lemon peel

1/4 teaspoon dried basil

2 teaspoons light brown sugar

1/4 teaspoon chile powder

1/4 teaspoon ground cloves

1 single serve packet Starbucks instant coffee (next time I think I will use two coffee packets)

Method:

Coffee infused steelhead trout with roasted carrots, black rice pilaf prepared with clam juice, and a delicious blackberry sauce.
Coffee infused steelhead trout with roasted carrots, black rice pilaf prepared with clam juice, and a delicious blackberry sauce.

Combine dry ingredients.

Coat fish fillets liberally with EVOO.  Apply rub liberally and allow to rest on butcher paper at room temperature for 30 minutes.

Heat cast iron skillet.  Once heated, add fillets flesh-side down and sear for three minutes (you may need to cook the fillets in a couple of batches).  After three minutes, carefully turn and sear skin side for three minutes.  When it is searing, don’t get impatient and fiddle with the fillets.  You’ll end up with tore up fish.  You’d be just as well eating a can of tuna if you do that.

That’s it.  The fish is done.  The actually cooking part of the fish is the last thing you want to do as it cooks so quickly.

This fish goes great with roasted carrots and black rice.  If you really want to dazzle your spouse with culinary delights, make a nice blackberry sauce.  Delicious.

Blackened Trout and Sauteed Kale with Ginger

In an effort to eat healthier, we have incorporated more fish into our diet.  Well, I have incorporated the fish and the rest of the family enjoys the benefits as well.  So far, I haven’t had a lot of resistance and Maddie, my five year old, actually comes home from school every day wanting to share a nice can of King Oscar Brisling Sardines.  As far as sardines go, they’re the best.  I’m actually really excited to have a kid to share this tradition with.  My dad used to kick back with a can and I’d hover around like a baby bird wanting to get my fill.

Eating better is nice, but it actually stems from trying to eliminate nightshade vegetables from my diet in an effort to reduce inflammation.  Autoimmune diseases are no pleasure cruises and it’s about time I try to monitor what I eat.

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I’m not really a fan of cruciferous foods, but that kale actually tasted…great.

Today was a bit challenging as I wanted blackened fish, but most blackening seasonings contain paprika and cayenne, two delicious nightshades.  I quickly looked up a nightshade free blackening seasoning recipe and decided I could make something taste halfway decent.  Granted, I only scanned the ingredients on Seaweed Girl’s Blog.  It was the first thing I saw on Google.  Though I’m not a ginger dynamo, the flavor is growing on me and today was a nice day to experiment.

If you want a zesty bed of kale, this worked out well.  I didn’t really follow the directions that closely.  Be sure to add about a half teaspoon of minced fresh ginger when you add the garlic.  Niiice.

I went with steelhead trout again.  I think it just has an amazing flavor.  I scraped the scales and coated the fillets with extra virgin olive oil.

Ingredients for Blackening Seasoning

1 1/2 teaspoon ground ginger

1 teaspoon onion powder

1 1/2 teaspoon garlic powder

1/4 teaspoon ground thyme

1 teaspoon black pepper

1/2 teaspoon mustard powder

1/4 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon white pepper

3/4 teaspoon sea salt

1/4 teaspoon lemon peel (I found it on the spice aisle.  It’s granulated and worked nicely.)

1 teaspoon light brown sugar

1/4 teaspoon dried basil

Method

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This seasoning made a really nice crust.

Combine ingredients.  Simple.

Liberally rub seasoning into fish and allow to marinate 30 minutes.  I just left mine on the counter on butcher paper and continued prepping the rest of the meal.

Heat cast iron skillet.  It has to be hot to get the coating to crust.  Science happens right before your eyes as your food undergoes the magic that is the maillard reaction.

Place fillets flesh side down and make sure they make good contact with the skillet.  (If you have a lot of fish, you’ll need to work in batches.)  Allow to sear for three minutes.  You don’t want to fiddle with it and end up with a broken mess.

Turn fish over and allow to sear an additional two or three minutes.  It really depends on how thick your fillets are.

Remove from heat.  Enjoy.

Pan Seared Rosemary-Ginger Steelhead Trout

I really don’t particularly care to have restrictions on my diet.  I know I could lose twenty pounds and who knows what my cholesterol count is, but I’m experimenting with my diet in an effort to reduce inflammation.  I was diagnosed with ankylosing spondylitis, an autoimmune disorder and there’s nothing worse than angry joints.

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Marinating trout.

I’ve read that nightshades can cause inflammation.  My issue is that I eat nightshades daily.  I’m on my third day without tomatoes, potatoes, or peppers.  Believe me, trying to season my food without cayenne, paprika, chili powder, or Tabasco is a real challenge.  The plan is to see if I have any improvement after a month free of nightshades.

I’m also attempting to eat a little healthier.  I’m trying to get my family on board to eat fish at least once a week.  I spotted some beautiful steelhead at the grocery store and knew this was going to be dinner tonight.

I didn’t use any special recipe, I just knew I was going to use rosemary since my rosemary shrub is basically a tree now.  I didn’t measure anything, but I have some pretty close approximations.

Ingredients

olive oil (for coating the fish fillets)

1/2 cup rosemary, finely minced

1 tablespoon crystallized ginger, minced

1/2 teaspoon black pepper

1/4 teaspoon white pepper

1/2 teaspoon garlic powder

1/2 teaspoon light brown sugar

1/2 teaspoon salt

Nicely seared.
Nicely seared.

Method

Mix all ingredients except for the olive oil.  This will be your rub.

Coat fish fillets with olive oil and apply rub liberally to both sides.

Allow to sit at room temperature for thirty minutes.

Heat iron skillet.  Once medium hot, add fish fillets flesh side down.  (This may have to be done in batches depending on the amount of fish).

Sear fish for three minutes.  Turn over and sear the skin side for three minutes.

Fish should be cooked through and ready to eat.

Pan seared trout, mixed greens with apples and raspberries and a simple garlic vinaigrette, and black rice.
Pan seared trout, mixed greens with apples and raspberries and a simple garlic vinaigrette, and black rice.