Ingredients
- 1 TBSP grapeseed oil
- 2 5 oz. portions of Steelhead Trout or your favorite fish
- Salt, to taste
- 2 TBSP butter
- 1 ear of corn (kernels cut off cob)
- 1 heirloom tomato (small diced)
- 1 red bell pepper (small diced)
- 1 orange bell pepper (small diced)
- 1/2 yellow onion (small diced)
- 2 cloves garlic (minced)
- 4 leaves of basil (minced)
- 1 sprig of parsley (minced)
- 2 TBSP olive oil
- Salt, to taste
- 2 tsp butter
- 1 yellow onion (finely julienned)
- 2 yellow squash (chopped into .5" coins)
- 1 cup cream
- Lemon juice, to taste
- Salt, to taste
Instructions
- For soubise, place onion, squash and cream into pot. Cook at medium low until onions are very soft.
- Place in blender and finely puree. Season with salt and lemon juice to taste.
- Heat 1 TBSP grapeseed oil in pan at high heat until it begins to lightly wisp smoke.
- Salt skin-side of fish and lay into pan away from you. Lower heat to medium. Let skin brown and flip, put butter in pan and spoon over fish.
- Meanwhile, for succotash, cover bottom of medium sauté pan with oil, put onion and garlic in at medium low heat and salt lightly. Add corn next and cook for 2 minutes. Add peppers and cook for 2 minutes. Add tomato and cook for 2 minutes. Add herbs and butter and cook until butter is melted. Season to taste.