Wild Steelhead with Fiddleheads and Quinoa

Recipe Information

Ingredients

• 2 steelhead filets (3oz each), skin on
• 1 cup quinoa, well rinsed
• ½ cup fiddleheads, washed
• 2 cup chicken or vegetable stock (or water)
• 2 tbsp tablespoons olive oil, divided
• 1 tbsp butter
• ½ cup yellow onion, finely chopped
• garlic cloves, minced
• ½ tsp kosher salt
• 1 lemon
• Black pepper to taste

Directions

Prepare the Fiddleheads

1. Wash the fiddleheads thoroughly in cold water, removing any brown skin and brown parts.

2. Rinse the fiddleheads several times to ensure they are clean.

3. Blanch the fiddleheads in boiling water for 7-10 minutes, then strain.

4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

5. Add the blanched fiddleheads, minced garlic, salt, and pepper to the skillet.

6. Cook and stir until the fiddleheads are lightly browned and tender, about 5 minutes.

7. Remove from heat and sprinkle with lemon juice. Set aside.

Cook the Quinoa

1. Heat 1 tablespoon olive oil in a 2-quart saucepan over medium heat.

2. Add onions and sauté for 5-7 minutes until softened and starting to caramelize.

3. Add the garlic and sauté for another minute.

4. Sprinkle the onions and garlic with salt while sautéing.

5. Add the rinsed and drained quinoa and stock to the saucepan and bring to a boil.

6. Reduce heat and cover. Simmer on low for 15-20 minutes.

7. Check if the liquid has been absorbed by using a fork to check the bottom of the pan.

8. If liquid remains, cover and simmer for an additional 5 minutes.

9. If the liquid is mostly absorbed, cover, remove from heat, and let sit for 10 minutes.

10. Fluff with a fork before serving.

Cook the Steelhead

1. Heat a pan with 1 tablespoon of olive oil on high heat until the oil is very hot.

2. Place the steelhead filets in the pan skin side down.

3. Cook about 70% through, approximately 3 minutes.

4. Add butter to the pan and baste the filets with the melted butter using a spoon for 1 minute.

5. Turn the fish over and finish cooking for another 1 minute.

Plate the Dish

1. Place cooked quinoa on the plate.

2. Top with the sautéed fiddleheads.

3. Place the fish over the top, skin side up.

4. Squeeze fresh lemon juice over the entire dish.

5. Serve immediately and enjoy!