Careme

Ingredients

• Fresh Steelhead Trout Fillet

  1 lb already have
• Green Top Red Radishes

  1 bunch, thinly sliced 1.99
• Organic Cucumber

  1, sliced into half moons 1.49
• Parsley

  2 tablespoons chopped 1.69
• Mint

  1 tablespoon chopped 1.29
• Taylor Farms Chopped Cilantro

  1 tablespoon optional 2.79
• Pompeii® Lemon Juice

  2 tablespoons 2.50
• Kroger® Fresh Diced Garlic

  1 teaspoon 3.49
• Jumbo Yellow Onions

  2 tablespoons finely minced 1.49
• pantry Dijon mustard

  1 tablespoon
• pantry olive oil

  2 tablespoons
• pantry honey or maple syrup

  1 teaspoon
• pantry salt

  to taste
• pantry black pepper

  to taste
• pantry cooked rice or crusty bread

  for serving, optional

Instructions

1. Pat the 1 pound steelhead dry and cut into 2 portions. Season with salt and black pepper.
2. In a bowl, combine thinly sliced radishes, cucumber, parsley, mint, and optional cilantro.
3. Whisk together 1 1/2 tablespoons lemon juice, 1 tablespoon olive oil, honey or maple syrup, a pinch of salt, and black pepper. Toss with the radish-cucumber mixture and let it sit while you cook the fish.
4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place the steelhead skin-side down if skin-on. Press gently for the first 30 seconds so it cooks flat.
5. Cook 4 to 5 minutes on the first side until mostly opaque. Flip and cook 1 to 2 minutes more, depending on thickness. Transfer to plates.
6. Lower heat to medium. In the same pan, add the minced onion and cook 30 to 60 seconds. Add garlic and stir 20 seconds.
7. Add remaining 1/2 tablespoon lemon juice, 1 tablespoon Dijon, and 2 to 3 tablespoons water. Swirl until lightly emulsified into a quick pan sauce.
8. Spoon some sauce over the steelhead and pile the radish-cucumber herb salad alongside.
9. Serve with cooked rice or bread if desired.