Steelhead Trout with Fennel Celery Salad

Sherri Williams

By
@logansw

This recipe was inspired by my love for Mediterranean Cuisine. The vinaigrette with fresh lemon and the fennel and celery salad was the perfect topping for the delicious steelhead trout. I hope you enjoy this recipe as much as I loved creating, cooking and eating it, Happy Cooking. sw :)


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Comments:

Serves:

4

Prep:

15 Min

Cook:

10 Min

Ingredients

STEELHEAD TROUT

1 lb
steelhead trout, 4 fillets, skinless
1 Tbsp
citrus blend seasoning
1 tsp
black pepper, course
2 Tbsp
olive oil, extra virgin

FENNEL CELERLY SALAD

1 large
fennel bulb, sliced/shaved thinly
3 medium
celery stalks, sliced/shaved thinly
1 large
lemon juice, fresh
1 large
lemon, zest
3/4 c
olive oil, extra virgin
3/4 tsp
black pepper, course
3/4 tsp
kosher salt
1/4 c
black walnuts, toasted
2 oz
goat cheese

Directions Step-By-Step

1
Mix ingredients 2-4 and coat the steelhead trout. Place fish on a lightly greased broiler pan
2
Pre-heat the broiler to high. Place fish in the oven on the middle rack. Broil on high for 8-10 or until fish is done. Fish should flake easily with a fork.
3
Mix ingredients 1-7 for the fennel and celerly salad
4
Place fish on a plate and top it with the fennel and celery salad followed by the walnuts and goat cheese.

About this Recipe

Course/Dish: Fish, Other Salads, Salads
Other Tags: Quick & Easy, Healthy