Steelhead Trout Niçoise
(with warm potato and spinach salad)
1/2 oz Pitted Kalamata Olives
1 Roma Tomato
2 Garlic Cloves
2 oz Green Beans
3 oz Red Potato
2 Steelhead Trout Fillets
1/4 oz Capers
4 oz. Baby Spinach
Salt & Pepper
Cut olives into 1/4” slices. Cut roma tomato into 1/2” dice. Mince garlic. Zest and halve lemon. Cut one half into two wedges and juice the other half. Trim ends off green beans. Cut into 1” pieces. Cut potato into 1/2” dice. Rinse trout fillets, pat dry, and season both sides with 1/2 tsp. pepper.
Bring a small pot of potatoes and 2 cups lightly salted water to a boil over high heat. Cook until tender but not falling apart, 5-8 minutes. Add green beans and cook until bright green and tender, 3 - 4 minutes. Drain in colander and set aside.
In a small mixing bowl, combine tomatoes, half the lemon zest (reserve remaining for garnish), olives, capers, 1 tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp pepper. Set aside for flavors to marry.
Place a medium non-stick pan over medium-high heat. Add 1 tsp olive oil and trout, skin side up, to hot pan. Cook until browned, 3 - 5 minutes. Flip, reduce heat to medium, and cook until skin is crispy and trout reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove pan from burner and set aside. While trout cooks, make salad.
Mix garlic, 1 tbsp lemon juice, and 2 tbsp olive oil to a large mixing bowl. Add 1/2 tsp salt, 1/4 tsp pepper, potatoes, green beans, and spinach to bowl. Toss to coat.
Place salad onto a bowl or shallow plate. Set trout next to salad, skin side down, and top with tomato relish. Garnish to taste with remaining lemon zest and lemon wedges.