Steelhead Trout Fillets & Creamy Pesto with Arugula & Asparagus Panzanella Salad
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Steelhead Trout Fillets & Creamy Pesto

with Arugula & Asparagus Panzanella Salad

45 MIN
$17.99/serving 2 Servings
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From the Test Kitchen

ORIGIN
Panzanella (or Italian bread salad) originated in Tuscany, where people made use of stale bread by soaking it in olive oil, then tossing it with fresh tomatoes and more for a vibrant, delicious salad.

INGREDIENT IN FOCUS
Similar in appearance to salmon, steelhead trout is a mild, slightly sweet fish with a rich, bright orange flesh and delicate skin that turns deliciously crispy when cooked in the pan.
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  • Nutrition
    PER SERVING
  • Calories
    1220 Cals (est.)
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fresh
ingredients
Steelhead Trout Fillets & Creamy Pesto with Arugula & Asparagus Panzanella Salad
Title
  • 2 Skin-On Steelhead Trout Fillets
  • 1 Small Baguette
  • 1 Persian Cucumber
  • 4 oz Grape Tomatoes
  • 6 oz Asparagus
  • 2 oz Arugula
  • 1 bunch Mint
  • 1½ tsps Calabrian Chile Paste
  • ⅓ cup Basil Pesto
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Red Wine Vinegar
  • ½ oz Sweety Drop Peppers
  • 1 oz Pitted Niçoise Olives
  • 2 Scallions
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Medium dice the baguette. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise on an angle into 2-inch pieces (keeping the pointed tips intact). Halve the tomatoes. Medium dice the cucumber. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the halved tomatoes, diced cucumber, sliced white bottoms of the scallions, olives, peppers, vinegar, 2 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Pick the mint leaves off the stems. 

Make the croutons
2 Make the croutons

In a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the diced baguette; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly toasted. Transfer to a plate. Wipe out the pan.

Cook the asparagus
3 Cook the asparagus

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Transfer to the bowl of marinated vegetables. Wipe out the pan.

Cook the fish
4 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons 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.

*An instant-read thermometer should register 145°F.

Make the panzanella & serve your dish
5 Make the panzanella & serve your dish

To the bowl of marinated vegetables and asparagus, add the croutons and arugula. Toss to thoroughly combine. Taste, then season with salt and pepper if desired. In a separate bowl, combine the pesto and crème fraîche. Taste, then season with salt and pepper if desired. Serve the cooked fish with the panzanella. Top the fish with the creamy pesto. Garnish the panzanella with the sliced green tops of the scallions and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Medium dice the baguette. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise on an angle into 2-inch pieces (keeping the pointed tips intact). Halve the tomatoes. Medium dice the cucumber. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the halved tomatoes, diced cucumber, sliced white bottoms of the scallions, olives, peppers, vinegar, 2 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Pick the mint leaves off the stems. 

2 Make the croutons

In a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the diced baguette; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly toasted. Transfer to a plate. Wipe out the pan.

Make the croutons
Cook the asparagus
3 Cook the asparagus

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Transfer to the bowl of marinated vegetables. Wipe out the pan.

4 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons 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.

*An instant-read thermometer should register 145°F.

Cook the fish
Make the panzanella & serve your dish
5 Make the panzanella & serve your dish

To the bowl of marinated vegetables and asparagus, add the croutons and arugula. Toss to thoroughly combine. Taste, then season with salt and pepper if desired. In a separate bowl, combine the pesto and crème fraîche. Taste, then season with salt and pepper if desired. Serve the cooked fish with the panzanella. Top the fish with the creamy pesto. Garnish the panzanella with the sliced green tops of the scallions and mint leaves (tearing just before adding). Enjoy!

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