Citrus Steelhead Trout with Watercress Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 pound(s) fresh steelhead trout, skin removed |
2 bay leaves |
1 medium pink grapefruit |
1/4 cup(s) rice vinegar |
1/4 cup(s) olive oil |
1 tablespoon(s) sugar |
1/2 teaspoon(s) kosher salt |
1 cucumber, peeled, if desired, and thinly sliced |
1 bunch(es) watercress, trimmed |
2 cup(s) cooked white rice |
Directions:
1. Heat oven to 375° F.
2. Place the trout in a glass baking dish. Add the bay leaves and enough water to reach halfway up the sides of the fillets. Bake until the trout is the same color throughout and flakes easily, about 15 minutes. Transfer to a plate; let cool.
3. Meanwhile, working over a bowl, cut each grapefruit segment from its surrounding membranes. Squeeze the membranes to release any remaining juice.
4. Add the vinegar, oil, sugar, and salt to the juice. Pour all but 1 tablespoon of the vinaigrette into a large resealable plastic bag.
5. Add the trout to the bag and refrigerate for at least 1 hour.
6. To serve, add the grapefruit segments, cucumber, and watercress to the reserved vinaigrette in the bowl and toss.
7. Drain the trout.
8. Divide the rice among individual plates and top with the watercress salad and trout.
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