Pan-Seared Steelhead Trout with Roasted Pumpkin, Blackberries & Goat Cheese
Cookbook author and award-winning food writier, Nevada Berg, shares a steelhead trout recipe full of flavor and tangy goat cheese. Follow her work on Instagram @NorthWildKitchen and at www.northwildkitchen.com for more.
Cooking time50-60 min
Difficulty levelMedium
Ingredients
Preparation
- Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper. Cut the Hokkaido pumpkin into thin wedges and remove the seeds (feel free to save the seeds to roast for later). Add the pumpkin wedges to the prepared baking sheet, drizzle with the olive oil, add the oregano leaves, and toss with your hands to evenly coat the pumpkin. Season with salt. Bake for 40 minutes or until nicely browned and softened, but still keeping its shape. Set aside to cool.
- While the pumpkin is cooking, prepare the vinaigrette. Mince the garlic and whisk together with the olive oil, white wine vinegar, lemon juice, Dijon mustard, and salt until emulsified. Set aside to let the flavors come together.
- Pat the trout dry to prevent splattering when cooking, and season both sides with salt. In a large, non-stick frying pan, melt the butter over medium-high heat. Add the trout, skin-side down, and cook undisturbed for 6 minutes. Carefully turn the trout over for about 2 minutes, or until the flesh is just cooked through and starting to flake.
- Transfer the trout, skin-side up, onto a large serving platter.
- Place the pumpkin wedges on the platter next to the trout. Top the pumpkin with the salad greens and blackberries, then crumble the goat cheese on top and sprinkle with some pumpkin seeds.
- Drizzle the dressing on top and season with the cracked black pepper.
- Serve immediately.