Spanish Trout & Saffron Potatoes
with Shishito Peppers, Labneh & Olives
Details
This hearty dish highlights rich trout fillets, first coated with a bold blend of smoked paprika, cayenne pepper, and more before cooking skin-side down in the pan to achieve a perfectly crispy skin. It's served alongside a duo of seared saffron potatoes and shishito peppers––perfectly tempered by a swoosh of cooling labneh.
Ingredients
2 each
Skin-On Steelhead Trout Fillets
12 oz
Potatoes
1 pinch
Saffron
3 oz
Shishito Peppers
2 clove
Garlic
1 each
Red Onion
1 tbsp
Red Wine Vinegar
1 oz
Castelvetrano Olives
¼ cup
Labneh Cheese
1 tbsp
Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & parboil the potatoes
Fill a medium 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. Once boiling, add the diced potatoes and saffron. Cook 7 to 9 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly.
step 2
Prepare the remaining ingredients
Meanwhile, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.
step 3
Start the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces and parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy.
step 4
Finish the vegetables
Using a spoon, move the browned potatoes and peppers to one side of the pan. Add the sliced onion and chopped garlic to the other side; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Stir the vegetables and onion to combine. Continue to cook, stirring frequently, 2 to 3 minutes, until the onion is browned and softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.
step 5
Cook the fish & serve your dish
Pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the cooked fish with the finished vegetables. Top the fish with the labneh and chopped olives. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Ingredients
2 each
Skin-On Steelhead Trout Fillets
12 oz
Potatoes
1 pinch
Saffron
3 oz
Shishito Peppers
2 clove
Garlic
1 each
Red Onion
1 tbsp
Red Wine Vinegar
1 oz
Castelvetrano Olives
¼ cup
Labneh Cheese
1 tbsp
Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & parboil the potatoes
Fill a medium 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. Once boiling, add the diced potatoes and saffron. Cook 7 to 9 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly.
step 2
Prepare the remaining ingredients
Meanwhile, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.
step 3
Start the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces and parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy.
step 4
Finish the vegetables
Using a spoon, move the browned potatoes and peppers to one side of the pan. Add the sliced onion and chopped garlic to the other side; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Stir the vegetables and onion to combine. Continue to cook, stirring frequently, 2 to 3 minutes, until the onion is browned and softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.
step 5
Cook the fish & serve your dish
Pat the fish dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the cooked fish with the finished vegetables. Top the fish with the labneh and chopped olives. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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