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Crispy Skin Trout Fillets
with Creamy Chowder-Style Potatoes & Corn
40 MIN
+$7.50/serving
4 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
Inspired by one of our favorite seasonal ingredients and go-to comfort foods—corn chowder—this dish features smoky-spiced trout served over a rich base of corn, potatoes, and poblano pepper tossed with cream, whole grain dijon, and savory broth.
TECHNIQUE TO HIGHLIGHT
You’ll parboil the diced potatoes, or simply boil them for a few minutes less than you would for a mash, to help them hold their shape as you toss in all of the other ingredients.
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NutritionPER SERVING
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Calories940 Cals (est.)
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fresh
ingredients
Title
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4 Skin-On Steelhead Trout Fillets
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4 ears Of Corn
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2 Poblano Peppers
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1¼ lbs Golden Potatoes
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1 Lemon
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2 stalks Celery
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1 bunch Chives
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½ cup Cream
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1 oz Sweety Drop Peppers
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⅓ cup Crispy Onions
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⅔ cup Chicken Bone Broth
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2 Tbsps Whole Grain Dijon Mustard
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & parboil the potatoes
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Add the diced potatoes to the pot of boiling water and cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil and stir to coat.
2
Prepare the remaining ingredients
Meanwhile, remove any husks and silks from the corn; cut the kernels off the cobs. Small dice the celery. Quarter and deseed the lemon. Thinly slice the chives. Cut off and discard the stems of the poblano peppers; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels, diced celery, diced poblano peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly softened. Turn off the heat; stir in the juice of 2 lemon wedges. Transfer to the pot of parboiled potatoes. Rinse and wipe out the pan.
4
Cook the fish
Pat the fish dry with paper towels; season only on the skinless side with salt, pepper, and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes on the first side, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Finish & serve your dish
To the pot of cooked potatoes and vegetables, add the broth, mustard, and cream; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until thickened and combined. Turn off the heat and stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished potatoes and vegetables topped with the cooked fish. Garnish with the sliced chives, pickled peppers, and crispy onions. Enjoy!
1
Prepare & parboil the potatoes
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Add the diced potatoes to the pot of boiling water and cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil and stir to coat.
2
Prepare the remaining ingredients
Meanwhile, remove any husks and silks from the corn; cut the kernels off the cobs. Small dice the celery. Quarter and deseed the lemon. Thinly slice the chives. Cut off and discard the stems of the poblano peppers; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels, diced celery, diced poblano peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly softened. Turn off the heat; stir in the juice of 2 lemon wedges. Transfer to the pot of parboiled potatoes. Rinse and wipe out the pan.
4
Cook the fish
Pat the fish dry with paper towels; season only on the skinless side with salt, pepper, and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes on the first side, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Finish & serve your dish
To the pot of cooked potatoes and vegetables, add the broth, mustard, and cream; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until thickened and combined. Turn off the heat and stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished potatoes and vegetables topped with the cooked fish. Garnish with the sliced chives, pickled peppers, and crispy onions. Enjoy!
Tips from Home Chefs