I'll be presenting the following recipes on CBC's Weekend Morning Show with host Terry MacLeod, tomorrow morning after the 8:30 news.
We have lovely Steelhead Trout, from Watersong Farms, in Warren Manitoba. It is available fresh each Friday at Gimli Fish. They produce gorgeous Steelhead trout that looks and tastes like buttery salmon.
The Spinach, for today's recipe, came from Fertile Farm, Manitoba and their wonderful produce is available at the St. Norbert's Farmer's Market.
Pecan Crusted Steelhead Trout on Brown Butter Greens
1 fillet Steelhead Trout
1/2 cup pecans, finely chopped
1 heaping tablespoon pesto or 2 tbs chopped fresh herbs and garlic
salt and pepper
drizzle olive oil
Place fillet on a baking sheet that has been lined with parchment paper or aluminum foil, for easy clean up. Mix topping ingredients together and spread over fillet. Bake at 350�F for 10-15 minutes, depending on the thickness of the fillet.
Serve immediately over Brown Butter greens. We enjoyed this with a baked sweet potato as well.
Brown Butter Greens
2 bunches Swiss Chard or Spinach, washed and cut chiffonade style
1-2 cloves garlic, sliced
1-2 chilies, finely chopped
1/4 tsp hot smoked paprika
1-2 tbs butter
pinch ground nutmeg
salt and pepper, to taste
1- 2 shallots, sliced
Heat large and deep pan to medium heat and brown the butter without burning. One trick, once the butter is brown, is to add a bit of olive oil. Add the remaining ingredients and saut� until softened and cooked through.
To plate, place greens on plate and the Pecan Crusted Steelhead Trout resting on top. Serve with sweet potato, or your favourite side dish, such as quinoa, rice, etc.