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Easy Weeknight: Pan Seared Steelhead

A healthy and simple recipe from New York Steelhead

2 8oz Steelhead fillets
2 T olive oil
1 garlic clove
1 lemon, juiced
2 t Dijon mustard
1 cup chicken or vegetable stock
1 T butter
Salt and pepper to taste
Fresh herbs (parsley or dill)

Use a knife to halve the fillets into 4 individual pieces.

Pat the fillets dry with a paper towel in order to remove any unwanted moisture. Drying the skin of the fish will ensure crispy skin when cooking.

Before cooking, it is encouraged to leave the fish out at room temperature for about 10-15 minutes. This process is called tempering, in which we attempt to increase the internal temperature of the protein to allow for even cooking throughout.

Season fish with salt and pepper.

Heat a non-stick skillet to medium heat and add olive oil.

Place fish skin side down into the pan, away from you so the oil does not splatter.

Allow fillets to cook for about 3 minutes until the skin is crispy. It is important to not move the fish around while it is searing. The goal is crispy skin.

Once the skin is nicely browned and crispy, flip the fillet over to finish cooking the flesh side; reduce heat to low and cook for another 2-3 minutes. Please note that a thicker fillet of fish will take longer to cook. 

Once fish is cooked, remove it from the skillet. Wipe out the pan to prepare for your pan sauce.

Add the galirc and lightly toast it until the edges brown.

Add stock and allow to reduce by 1⁄2 the original volume.

Lower heat and whisk in Dijon mustard.

Add butter, whisk to emulsify , and heat until the sauce thickens.

Adjust seasoning with some fresh lemon juice, or cider vinegar, salt and pepper. If desired, add chopped fresh herbs.

Plate the fish, spoon over sauce, and enjoy!