Lemon and Adobo Steelhead Trout and Eggs
Lemon and Adobo Steelhead Trout and Eggs
INGREDIENTS
Eggs 8
Butter 2 tablespoons
Extra virgin olive oil 2 tablespoons
Kosher salt ½ tablespoon
Black pepper, freshly ground ½ teaspoon
Chili powder ½ teaspoon
Onion powder ½ teaspoon
Garlic powder ½ teaspoon
Salted butter 6 tablespoons
Garlic, minced 1 tablespoon
Lemon juice and zest 1 lemon
Adobo sauce 1 ½ tablespoons
Honey 1 tablespoon
Parsley sprigs as needed
LET'S GET COOKING!
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.