RECIPE:Lemon and Adobo Steelhead Trout and Eggs
- Prep Time: 20 mins
- Cook time: Less than 30 mins
Serves 4
Ingredients
Eggs8
Butter2 tablespoons
Extra virgin olive oil2 tablespoons
Kosher salt½ tablespoon
Black pepper, freshly ground½ teaspoon
Chili powder½ teaspoon
Onion powder½ teaspoon
Garlic powder½ teaspoon
Salted butter6 tablespoons
Garlic, minced1 tablespoon
Lemon juice and zest1 lemon
Adobo sauce1 ½ tablespoons
Honey1 tablespoon
Parsley sprigsas needed
Cooking directions
Pat-dry the trout fillets with a paper towel. Drizzle a small amount of olive oil on both sides of each fillet. Season each fillet on the meat sides with kosher salt, ground black pepper, chili powder, onion powder, and garlic powder. Make sure to gently press the seasoning into each fillet.
In a large cast-iron skillet or sauté pan, heat 2 tbsp of olive oil on medium-high heat. When the oil is fully heated, sear the trout skin side down until the skin gets crispy. Flip the fillet and finish cooking until golden brown (about 2 - 4 minutes on each side).
Turn the heat down to medium. Add in the butter, minced garlic, lemon juice, lemon zest, adobo sauce, and honey to the pan. As the butter melts and the sauce begins to form, baste the fillets in the sauce until they reach desired doneness
Lower the heat and taste the sauce. Season with additional kosher salt and ground black pepper if necessary.
Scramble the eggs in a bowl, add the butter and pour into non-stick skillet over medium heat. Scramble until cooked.
Garnish the fillets with parsley and serve with the scrambled eggs and fresh sourdough bread.