Monday, July 23, 2012

Steelhead Trout Saute

As a fish lover, I am always in pursuit of new sustainable fish as recommended by the Monterey Bay Aquarium. In the last few years I have been eating Steelhead Trout because I have found it much cheaper then my usual Wild Caught Alaskan Sockeye Salmon at the grocery store.  I’m playfully calling it “the newish and improved salmon.” It’s actually Steelhead Trout, which through research I have found is actually a variety of Rainbow Trout . It is so much like salmon in color, taste, and texture that in a blind taste test, even I wouldn’t be able to differentiate between the two.

Here is some more info:

• Both fish behave identically in the wild – swimming up rivers to spawn. Once developed, they return to the open ocean.

• Both fish eat the same diet, including large amounts of krill .  This krill diet is what gives both fish the distinctive pink color we’re all accustomed to.

• Pink is the new Green.

• Salmon supplies have been getting low in many areas. Cost is going up.
World salmon supplies through 2012 are going to be extremely tight due to crop shortages.  This means you’re likely to see the price of salmon increase rapidly in supermarkets and restaurants again. Steelhead Trout should save you some dough as it has me for the last few years. See the latest Seafood Market Bulletin.

1 Twelve Inch Skillet
1 TBSP Sesame Oil
1 Steelhead Trout Fillet Rinsed & Patted Dry 
4 Garlic Stuffed Olives Diced
1-2 TSP of Capers
1-2 TSP Sesame Seeds
1 TSP Lemon Peel
1 TSP The Spice Hunter Seafood Grill & Broil Seasoning (This is Salt-Free)

Add Oil To Skillet
Heat on Oil on Medium
Add In Trout And Sear for 2 Minutes on Each Side
Add in Everything Else And Cook for 5-7 Minutes Depending on Thickness of Fillet
Break of Trout And Serve Over Wilted Spinach, or Kale or On Top of Brown Rice

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