Rosemary Steelhead Trout with Saffron Quinoa and Grilled Tomatoes

by Marshall Conyers
The Wine Bar at Solaire

Ingredients

Trout
6 oz. filet of steelhead trout
1/4 teaspoon rosemary
2 lemon slices, halved
Kosher salt & black pepper to taste

Quinoa
4 oz. organic quinoa
12 oz. chicken stock
1/4 teaspoon saffron
1 tablespoon scallions, sliced thin on bias

Tomatoes
5 sweet grape tomatoes, halved
Pinch of garlic, minced
Kosher salt and black pepper
Olive oil, applied liberally

Directions

Quinoa
Bring chicken stock to simmer. Add saffron and quinoa. Bring to a boil, then reduce and cover. Once the grain opens, cut heat and add scallions. Reserve and keep warm.

Trout
Season liberally with kosher salt and ground pepper. Chop rosemary and coat the flesh of the filet. Heat olive oil in saute pan. Once hot, add trout flesh side down. Cook, on med-high, until slightly browned, about 2 minutes. Flip trout and layer with lemon slices. Place in 400 degree oven for 5-7 minutes. Remove and baste with pan juices for 60 seconds.

Tomatoes
While fish is in the oven, liberally coat tomatoes with olive oil, salt and pepper. Grill 30 seconds on each side. Toss with garlic and roast for 5 minutes.

Plating
Arrange Quinoa in middle of the plate. Place trout leaning on quinoa and surround with tomatoes. Spoon pan drippings of filet and arrange lemon slices for garnish.


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