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Steelhead Trout & Creamy Romesco
with Roasted Vegetables & Brown Butter-Saffron Rice
45 MIN
+$7.50/serving
4 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
We’re highlighting some bold, beloved flavors of Spanish cuisine, like the blend of paprika, cumin, and more that coats our trout fillets, the smoky romesco sauce spooned on top, and the aromatic saffron-infused rice served alongside.
INGREDIENT IN FOCUS
Saffron is a premium spice originating from the saffron crocus flower. While typically expensive, just a small pinch is needed to lend its brilliant color and fragrant aroma, which is enhanced by boiling in hot water along with the rice.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1070 Cals (est.)
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fresh
ingredients
Title
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4 Sustainably Sourced, Skin-On Steelhead Trout Fillets
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1 cup Long Grain White Rice
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2 heads Cauliflower
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2 Poblano Peppers
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1 bunch Chives
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6 Tbsps Romesco Sauce (Contains Almonds)
- 2 Tbsps Sliced Roasted Almonds
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1 pinch Saffron
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
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2 Tbsps Crème Fraîche
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2 oz Dried Medjool Dates
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1 oz Castelvetrano Olives
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1 oz Sweety Drop Peppers
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2 Tbsps Sherry Vinegar
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2 oz Salted Butter
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the cores of the cauliflower; cut into small florets. Pit and roughly chop the olives. Pit and roughly chop the dates. Slice the chives into 1/2-inch pieces. In a bowl, combine the romesco sauce and crème fraîche. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands immediately after handling.
2
Roast & finish the vegetables
Line a sheet pan with foil. Place the cauliflower florets and diced poblano peppers on the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; add the chopped olives, chopped dates, sweety drop peppers, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine.
3
Cook the rice
Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, saffron, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
4
Cook the fish
Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In a large pan (nonstick, if you have one), 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.* Transfer to four serving plates. Rinse and wipe out the pan.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Make the brown butter & serve your dish
In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat. Transfer to the pot of cooked rice; stir to combine. Serve the cooked fish with the finished rice and finished vegetables. Top the fish with the creamy romesco. Garnish with the sliced chives and almonds. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the cores of the cauliflower; cut into small florets. Pit and roughly chop the olives. Pit and roughly chop the dates. Slice the chives into 1/2-inch pieces. In a bowl, combine the romesco sauce and crème fraîche. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands immediately after handling.
2
Roast & finish the vegetables
Line a sheet pan with foil. Place the cauliflower florets and diced poblano peppers on the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; add the chopped olives, chopped dates, sweety drop peppers, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine.
3
Cook the rice
Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, saffron, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
4
Cook the fish
Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In a large pan (nonstick, if you have one), 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.* Transfer to four serving plates. Rinse and wipe out the pan.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
5
Make the brown butter & serve your dish
In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat. Transfer to the pot of cooked rice; stir to combine. Serve the cooked fish with the finished rice and finished vegetables. Top the fish with the creamy romesco. Garnish with the sliced chives and almonds. Enjoy!
Tips from Home Chefs