1 side steelhead trout (skin and pin bones removed)
2 tbsp + 2 tbsp Cal & Gary's Extra Virgin Olive Oil
2 tbsp Cajun seasoning
1 bunch of kale (chopped)
1 can white beans (navey or kidney)
1 stick Celery (sliced on the bias)
1/2 sweet onion (roughly chopped)
2 cloves garlic (finely chopped)
2/3 cup Founders & Farmers Cherry tomatoes
1 package Cal & Gary's Steam and Eat Asparagus
1/3 cup white wine
1/2 cup chicken broth
1 tbsp hot sauce
salt and pepper
How to make it
Preheat oven to 350F.
Smother fish in olive oil and Cajun seasoning. Let sit in fridge until ready for use.
Heat 2 tbsp olive oil in a sauté pan on medium high heat. When oil is shimmering add your chopped onion and sauté until translucent, then add garlic, cherry tomatoes asparagus, and kale. Cook on high heat until tomatoes burst and their juices evaporate. Deglaze pan with white wine, and reduce by at least half. Add beans and chicken stock and simmer until stock has reduced by half, approximately 10 minutes. Season with a pinch of salt pepper and hot sauce to taste.
While the stock is reducing, heat another 2 tbsp of olive oil in a cast-iron or oven-safe pan. Cook fish skin side down first on medium high heat for 5 minutes then flip fish. Finish cooking the fish in the oven for another 10 minutes at 350 F.
Serve fish over warm kale and bean salad.
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1 side steelhead trout (skin and pin bones removed)
2 tbsp + 2 tbsp Cal & Gary's Extra Virgin Olive Oil
