Careme

Ingredients

• Fresh Steelhead Trout Fillet ~12 oz total (2 portions) $11.99/lb (sale)
• Organic Yukon Gold Potatoes about 3/4 lb (2 medium potatoes) $4.99 (3 lb)
• Organic Green Cabbage (or Organic Red Cabbage) about 1/2 lb (3–4 cups shredded) $2.49/lb
• Organic Cucumber (or Organic Long English Cucumber) 1/2 cucumber, thin-sliced $1.49 each (or $3.99)
• Organic Ginger Root about 1 tbsp, grated $5.99/lb
• Organic Garlic 1 clove, minced $6.99/lb
• Soy sauce 1 1/2 tbsp
• Honey or brown sugar 1–2 tsp
• Rice vinegar or lemon juice 1 1/2 tbsp
• Neutral oil (canola/avocado) 2–3 tbsp
• Sesame oil (optional) 1 tsp
• Salt and black pepper to taste

Instructions

1. Prep and heat oven to 450°F. Cut Yukon golds into 1-inch chunks. Shred cabbage; thin-slice cucumber. Grate ginger; mince garlic.
2. Roast the potatoes. Toss potato chunks with 1 1/2 tbsp oil, salt, and pepper. Roast on a sheet pan until browned and tender, 20–25 minutes, flipping once.
3. Mix the slaw. In a bowl, combine cabbage and cucumber. Whisk rice vinegar (or lemon), 1 tbsp soy sauce, 1 tsp honey, 1 tsp neutral oil, ginger, and a few grinds of pepper. Toss and let sit while you cook the fish.
4. Glaze the trout. Pat trout dry. Stir together remaining soy sauce, remaining honey, and garlic (plus a few drops sesame oil if using).
5. Sear on the stove. Heat a nonstick or well-seasoned skillet over medium-high with 1 tbsp oil. Place trout skin-side down (if skin-on) and press lightly 10 seconds. Cook 3–4 minutes. Flip and cook 1–2 minutes more, brushing with glaze in the last minute. (If fillet is thick, lower heat and give it another minute.)
6. Serve. Plate roasted potatoes, trout, and slaw. Spoon any extra pan glaze over the fish.