Steelhead Trout With Vegetables and Caribbean Rice
This was an “out of my head, made up recipe” that worked out well. If you follow the steps, it should be timed out with how I prepped it that evening.
TOPPING FOR FISH
1/2 stick butter
2 Tb dill
2 tsp garlic, finely chopped
1/2 tsp kosher or sea salt
1/2 tsp ground black pepper
Zest of 1 lemon
Juice of 1/2 lemon
VEGETABLE SAUTE
2 Tb butter
2 Tb olive oil
1 cup fresh asparagus, sliced into 1-inch pieces
1 red bell pepper, chopped
1 onion, chopped
6 Roma tomatoes, sliced
1 tsp dill
1 tsp garlic, diced
Sea salt or kosher salt and pepper to taste
CARIBBEAN RICE
2 qt water
2 cups Basmati or Jasmine rice
5 bay leaves
1 Tb sea salt or kosher salt
1/2 stick butter
Preheat oven to 450.
In a bowl, combine all ingredients for fish topping, mix well and set aside.
In a large oven-safe skillet (I use my cast iron), melt butter and olive oil over medium heat. Add onion, asparagus and red pepper. Saute until slightly softened. Add sliced tomatoes and saute 5 minutes or until soft. Add garlic and cook 1 minute. Add dill, salt and pepper. Once soft, remove from heat.
Separate vegetables in skillet. Add fish filets, skin-side down, in center of skillet. Spread fish topping over each filet.
Prepare the rice by boiling the water, bay leaves and salt in a saucepan that is oven-safe. Bring to a hard, rolling boil. Add rice. Reduce heat to medium and cover halfway with lid. Cook for 11 minutes. Drain rice into a colander. Top with 5-6 slices butter.
Place skillet with fish and vegetables in oven and bake 20 minutes. Turn off oven and turn on broiler. Broil fish and vegetables on high for 5 minutes. Remove from oven and let rest.
Turn off broiler and heat oven to 400.
Put strained rice in saucepan or casserole. Bake 10 minutes, uncovered, to dry rice out.
Remove rice from oven. Let rest 5 minutes.
Serve fish, vegetables and rice with a nice baguette or french bread.
Y’all Enjoy!
Two Cousins and a Skillet 