Steelhead Filets with Tomato and Lime Recipe

Steelhead Filets with Tomato and Lime Recipe

  • 2 (8 ounce) steelhead trout fillets
  • Salt
  • White pepper
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vegetable oil
  • 1 small shallot, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 small tomatoes (about 3 oz. each), peeled, seeded, and diced
  • 1 tablespoon fresh lime juice
  • Finely minced fresh chives
  • Lime wedges
  1. Rinse fish and pat dry; spread fish open, season to taste with salt and pepper, then coat lightly with flour, shaking off excess.
  2. In a wide nonstick frying pan, heat oil over medium-high heat. Add fish, boned side down, and cook for 1 minute. Turn fish over and cook until just opaque but still moist in thickest part; cut to test (2 to 3 minutes). Using a slotted spatula, transfer fish to warm plates; tent with foil to keep warm.
  3. Reduce heat to medium. To same pan, add shallot and half of the butter; cook, stirring often, until soft (about 1 1/2 minutes). Stir in tomatoes and lime juice. Cook, stirring, until heated through (about 1 minute). Add remaining butter, stirring until melted. Season to taste with salt and pepper, then spoon tomato mixture over fish. Garnish with chives and lime wedges.
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