Follow us:

Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

June 25, 2014 at 9:08 AM

Anthony’s Chef Pat Donahue brings tasty, simple steelhead recipe to the table

anthonys_logo

Summer steelhead fisheries are happening all across the state right now, and catches have been fairly good for early-arriving fish.

In this week’s Seafood Recipe of the Week, Anthony’s Restaurant Chef Pat Donahue offers a delicious recipe on how to cook up steelhead. Anthony’s will contribute some of their cooking advice and recipes for the Reel Time Fishing Northwest blog in our Catch of the Week each Wednesday.

Other contributing experts are Chef Tom Douglas; Tiffany Haugen, Outdoor Cooking expert/author; tackle shop owners; local seafood-market owners; and fishing guides and charter services.

IMAG2047 copy1

Here is advice and a recipe from Chef Donahue on how to prepare steelhead:

Steelhead is a ray-finned fish in the salmon family and is one of the top sporting fish in North America. They are usually dark-olive in color, shading to silvery-white on the underside with a heavily speckled body and a pink to red stripe running along their sides.

Steelhead is known for its tender flesh, rich color and mild, nutty flavor. The fish can be grilled simply seasoned with salt and pepper, baked whole in the oven or poached in a flavorful liquid and simmered gently to cook through.

When purchasing steelhead filets, the fish should not smell fishy nor have milky, opaque eyes. It should have bright red gills and skin, firm flesh and all their scales intact. Steelhead is similar to rainbow trout but is known to be a bit more robust in flavor, with their meat deep red in color.

Chef Pat Donahue loves to simply grill steelhead, season lightly with salt and pepper and serve it with a bright, summer bean and fresh corn salad to accentuate the natural simplicity of the fish.

Fresh Steelhead with Brown Butter Couscous, Summer Bean Salad and Crispy Pancetta Bacon

Steelhead ingredients

2 Pounds Fresh Steelhead Fillet

4-5 Cups Summer Bean Salad (recipe below)

4-5 Cups Toasted Cooked Israeli Couscous (recipe below)

4-5 Tablespoons Cooked Pancetta Bacon

1-2 Tablespoons Light Olive Oil

Salt and Pepper to taste

Directions

Cut filets into portions (skin can be removed before or after cooking).

Brush lightly with oil, season with salt and pepper.

Grill skin side down for 3-4 minutes or until the edge of the fish is cooked about ½ way up. Flip the fish and complete cooking (2-3 minutes or when the internal temperature is 145 degrees. The skin can be easily removed at this point.)

When fully cooked, turn fish over with the “flesh side” up and serve on platter with cooked couscous and summer bean salad. Sprinkle cooked pancetta over fish.

Couscous ingredients

Two Cups Dry Israeli Couscous

Six Cups Water

One Tablespoon Salt

One to Two Teaspoons Oil

¼ Cup Salted Butter

Directions

Heat oil in medium pan over medium-high heat.

Add the dry couscous and toast, frequently shaking the pan, until the couscous is slightly golden (1-2 minutes). Remove from heat.

Bring water and salt to a boil in a medium saucepan. Add the toasted couscous and cook until al dente (4-5 minutes). Remove from heat and drain.

Heat a small pan over medium high heat. Add the salted butter and cook until melted and brown in color.

Toss the cooked couscous with the browned butter.

Summer Bean Salad ingredients

One 15 Ounce Can Garbanzo Beans

One 15 Ounce Can Black Beans

One Cup Edamame Beans (shelled and fresh or frozen)

One Ear Fresh Corn (blanched and removed from cobb)

¼ Cup Diced Fresh Red Bell Peppers

Two to three Tablespoons Favorite Caesar Dressing

Directions

Drain and rinse the garbanzo beans and black beans. In a large bowl, mix the garbanzo beans, black beans, edamame, fresh, blanched corn, diced red bell pepper, and Caesar dressing.

Cover and refrigerate for at least one hour. Can be made up to 1 day ahead.

(Yields 4 to 5 servings)

 

 

Comments

COMMENTS

No personal attacks or insults, no hate speech, no profanity. Please keep the conversation civil and help us moderate this thread by reporting any abuse. See our Commenting FAQ.



The opinions expressed in reader comments are those of the author only, and do not reflect the opinions of The Seattle Times.


Advertising
The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►
The Seattle Times

To keep reading, you need a subscription upgrade.

We hope you have enjoyed your complimentary access. For unlimited seattletimes.com access, please upgrade your digital subscription.

Call customer service at 1.800.542.0820 for assistance with your upgrade or questions about your subscriber status.

The Seattle Times

To keep reading, you need a subscription.

We hope you have enjoyed your complimentary access. Subscribe now for unlimited access!

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Activate Subscriber Account ►