Ingredients
Preparation
- Preheat oven to 350°F.
- Mix the harissa spice and the room tempered butter. Season with a pinch of salt and set aside.
- Cut the Norwegian steelhead trout into portion servings.
- In a large ovenproof sauté pan, heat the olive oil over high heat until shimmering, if it smokes the oil is too hot.
- Carefully place the steelhead trout in the pan, skin side down, and sear until golden brown, about 1-2 minutes. Remove from the pan and set aside.
- Dice the onion and add it to the pan. Lower the temperature to medium high, cook the onion, constantly stirring, until soft, about 1-2 minutes.
- Dice the zuccchini. You can substitute the zucchini with pattypan squash and/or yellow squash.
- Dice the sun-dried tomatoes.
- Add zucchini to the pan and continue cooking until they are slightly golden brown, about 3-4 minutes.
- Add the corn, tomatoes and thyme leaves to the squash mixture. Continue cooking for another for 1-2 minutes to mix well.
- Place the seared steelhead trout on top of the squash mixture. Place the pan in the oven for 6-8 minutes or until fish is desired doneness.
- To serve, spoon an equal portion of the squash hash on each plate, top with a piece of cooked fish and spoon an equal portion of the harissa butter over top.