recipe pictures 27

Steelhead Trout

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  • Extra Virgin Olive Oil
  • 2 pints Cherry Tomatoes
  • 1 clove of Chopped Garlic
  • Sea Salt to taste
  • Cracked Pepper to taste
  • 1 Tablespoon of Fresh Thyme
  • 1 Tablespoon of Fresh Oregano
  • 1 Tablespoon of Fresh Chopped Basil
  • ¼ cup of Cilantro
  • Juice from ¼ of a Lime
  • 2 – 6 to 8 Ounce Fillets of Steelhead Trout skin on


  • Pre-heat your sauté pan to a medium high heat.
  • Rub fillets with olive oil and season them with sea salt and cracked pepper.
  • Sear the Trout in Olive oil for about 2 minutes with the flesh side down.
  • Flip your Trout so the skin side is down and then add the cherry tomatoes to the pan to fill the areas around the fillets.
  • Cook for another 4-5 minutes.
  • While fish cooks take the cilantro and squeeze the fresh lime juice on it with salt and pepper to taste.
  • Remove fish and set aside on a plate.
  • Add the Thyme, Oregano, and chopped Basil to the tomatoes , stir gently and season with sea salt and cracked pepper.
  • Allow to cook for one minute.
  • Serve enough tomatoes on hold the fish on top of them, you can add cilantro salad either to the side or on top of the fillet as picture.
  • Enjoy!!Blistering Tomatoes

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