Steehead Trout with Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz Steelhead Fish Fillet (by BERGSB14) 2 tbsp Extra Virgin Olive Oil 1 cup, pieces or slices Mushrooms, fresh 2 tbsp chopped Shallots 1 tbsp Bragg Apple Cider Vinegar 1 tsp Central Market Whole Grain Mustard (by POETPUNK) 0.5 tbsp chopped Fresh Chives 1 tbsp Parsley 1 serving Arugala, 2 cups raw =1 serving (by SPAYYOURCAT)
Preheat the oven to 350 degrees. Season the fish with salt and pepper. Heat 0.5 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish and sear until golden on the bottom and cooked halfway through, about 3 minutes. Flip onto a baking sheet and bake until cooked through, 3 to 5 more minutes.
Meanwhile, wipe out the skillet, return to medium-high heat and add the remaining 1 tablespoons oil. Add the mushrooms and cook, without stirring, until browned on one side, about 1 minute. Stir and cook until browned all over, about 3 more minutes. Add the shallots and cook until soft, stirring, about 2 minutes. Whisk in 2 tablespoons vinegar and the mustard and bring to a boil. Remove from the heat and stir in the chives and parsley.
Drizzle the arugula with 0.5 oil and vinegar in a bowl, season with salt and pepper and toss. Divide among plates and serve with the fish. Spoon the mushrooms and pan juices on top.
Serving Size: 4 - 4 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user SAMMI1977.
Meanwhile, wipe out the skillet, return to medium-high heat and add the remaining 1 tablespoons oil. Add the mushrooms and cook, without stirring, until browned on one side, about 1 minute. Stir and cook until browned all over, about 3 more minutes. Add the shallots and cook until soft, stirring, about 2 minutes. Whisk in 2 tablespoons vinegar and the mustard and bring to a boil. Remove from the heat and stir in the chives and parsley.
Drizzle the arugula with 0.5 oil and vinegar in a bowl, season with salt and pepper and toss. Divide among plates and serve with the fish. Spoon the mushrooms and pan juices on top.
Serving Size: 4 - 4 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user SAMMI1977.
Nutritional Info Amount Per Serving
- Calories: 276.9
- Total Fat: 19.2 g
- Cholesterol: 67.0 mg
- Sodium: 84.3 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.5 g
- Protein: 23.0 g
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