This recipe features the local and sustainably produced New York Steelhead and was crafted by Chef Constantine Kalandranis, owner of The Greek•ish.
SERVINGS: 1 Entree
1 6-ounce fillet of New York Steelhead
1 Lemon, 3 thin slices, seeds removed with half-lemon reserved
1 tablespoon pepitas
1 sprig rosemary
1/2 teaspoon sumac
1 tablespoon capers
2 teaspoons butter
Extra Virgin Olive Oil
Heat cast iron or stainless steel pan. Season steelhead both sides with salt, pepper, and sumac. Add fish to a hot pan skin side down, pressing gently with a spatula.
After 2 minutes, add 2 teaspoons of butter to pan, along with pepitas, capers and herbs. Tilt pan and rapidly spoon bubbling butter over fish to bathe and gently cook for another 3-4 minutes, placing the hot lemon slices and herbs on top for a total cook time of 6 minutes.
Plate and squeeze juice of the reserved half lemon on top.
This recipe was originally published in January of 2020.