Careme

Ingredients

• Fresh Steelhead Trout Fillet 1 lb already have
• Green Asparagus 1/2 lb, trimmed 5.99
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes 10 oz 3.50
• Parsley 2 tablespoons, finely chopped 1.69
• Kroger® Fresh Diced Garlic 1 teaspoon 3.49
• Pompeii® Lemon Juice 1 tablespoon 2.50
• pantry Dijon mustard 1 1/2 tablespoons
• pantry breadcrumbs 2 tablespoons
• pantry olive oil 2 tablespoons
• pantry salt to taste
• pantry black pepper to taste

Instructions

1. Set the oven to broil and position a rack about 6 inches from the heat. Pat the steelhead dry and place it on a foil-lined sheet pan. Season with salt and pepper.
2. In a small bowl, mix the Dijon mustard, chopped parsley, garlic, breadcrumbs, 1 tablespoon olive oil, and 1 teaspoon lemon juice into a spreadable paste.
3. Spread the mustard-herb mixture over the top of the steelhead.
4. Toss the cherry tomatoes with a little olive oil, salt, and pepper and place them on the pan beside the fish if there is room, or on a second small pan.
5. Broil the steelhead for 7 to 10 minutes, depending on thickness, until the topping is browned and the fish flakes easily. Broil the tomatoes until blistered, about 5 to 7 minutes.
6. Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the asparagus and sauté 3 to 5 minutes until bright green and just tender. Season with salt, pepper, and the remaining lemon juice.
7. Serve the steelhead with the asparagus and blistered tomatoes alongside.