Pan Seared Steelhead Trout with Blueberry Salsa

A Steelhead is just a rainbow trout that decided to go to sea. It looks and tastes pretty much like coho salmon. We’re cooking these beauties on a skillet to get that addicting crispy skin.

INGREDIENTS:
600g. skin-on steelhead trout, cut into 4 fillets
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 tablespoons olive oil
YIELD: 4 servings
COURSE: Seafood
CUISINE: Canadian
DIRECTIONS:
  1. Pat the fillets dry with a paper towel. Salt and pepper both sides of the fish.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Once the oil is sizzling, add the fillets skin side down. Reduce heat to medium-low and cook for about 3 minutes. Then flip each fillet and continue to cook until cooked through (about 135 degrees F. on an instant-read thermometer.
  4. Remove onto a clean plate and cover loosely with aluminum foil.
  5. To make the sauce, see this recipe.