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Localis Steelhead Trout and Late Summer Succotash


  • 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


  1. For soubise, place onion, squash and cream into pot. Cook at medium low until onions are very soft.
  2. Place in blender and finely puree. Season with salt and lemon juice to taste.
  3. Heat 1 TBSP grapeseed oil in pan at high heat until it begins to lightly wisp smoke.
  4. 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.
  5. 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.
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