Pan Roasted Steelhead with Tomato, Orange and Barberry Salsa

This is one of those dishes that’s a lot easier than it looks. The result is a wow, for sure, but it isn’t at all complicated to put together. Serve with rice or potato salad. Serves two.

INGREDIENTS:
Salsa
150g cherry tomatoes, quartered
1 orange, zest grated, to get 1 tsp, and juiced, to get 1 tbsp
2 limes, 1 juiced, to get 1 tbsp, the other cut into wedges, to serve
1½ tsp maple syrup (or honey)
2 tbsp barberries (or currants soaked in 1 tbsp lemon juice)
1 tsp fennel seeds, lightly toasted and crushed
1 tbsp olive oil

Fish
Salt and freshly ground black pepper
70g unsalted butter
1 small garlic clove, peeled and crushed
2 fillets of Steelhead, each about 120 to 150 g.
10g coriander (cilantro) leaves, finely shredded
YIELD: 2 servings
COURSE: Seafood
CUISINE: Canadian
DIRECTIONS:
  1. Heat the oven to 230C/450F.
  2. Put the tomatoes in a medium bowl with the orange zest, orange juice, lime juice, maple syrup, barberries, fennel seeds, oil, an eighth of a teaspoon of salt and a good grind of pepper, and toss to combine.
  3. In a small pan, gently warm the butter with the garlic on a medium heat until just melted. Place the fillets in a medium sized non-stick fry pan. Sprinkle each fish all over with a quarter-teaspoon of salt, then pour over the butter mixture, making sure it covers both sides of the fish. Fry for 7 to 8 minutes, turning at the half way point, until the fish is just cooked.
  4. Put one fillet on each plate and spoon over some of the cooking juices. Stir the coriander into the salsa, spoon over the fish, and serve with lime wedges.