Spicy Poached Steelhead Trout
Today for lunch at the Saucery we're poaching some delicious steelhead trout from the Hudson Valley we picked up at Union Square Greenmarket. Poaching has got to be one of the easiest ways to cook fish and doing so in our Spicy Calabrian Sauce just adds so much flavor, heat and brininess from the capers, olives and Calabrian chilies already in the sauce.
SERVES 4
MADE WITH SPICY CALABRIAN SAUCE
INGREDIENTS
1 jar Spicy Calabrian Sauce
2 lb fresh deboned steelhead trout
1/2 cup green olives
salt & pepper to taste
zest of one lemon
Photos + Styling by City Saucery
PREPARATION
Place the 4 pieces of trout flat on a cutting board. Season with sea salt evenly.
Heat a large skillet over medium heat. Add the whole jar of Spicy Calabrian Sauce and bring to a simmer. Place the trout in the sauce, cover the pan, and let cook for 3-4 minutes. The color will change to light pink. Spoon some sauce over the fish and cover again (there’s no need to flip the fish).
Zest an entire lemon over the fish. Add olives and cook for another 2 minutes.
Serve in a tray-style plate.
