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trout

Canadian Recipes/ Featured

Creamy Garlic Steelhead Trout with Sun-dried Tomatoes

Wow, it has been MONTHS since I’ve posted anything on here. Honestly you guys, this working mom thing is no joke. I feel like I’m on a hamster wheel all day every day – wake up, go to work, go home, make dinner, play with my child, bathe my child, put her to bed, go to bed myself by 9PM, repeat. And then weekends are just a blur of playing, laundry and housework. Work has been crazy busy but it’s also been a lot of fun. Although I do try to make dinner every day, I will confess that due to my workload and my husband’s crazy hours, we do end up ordering Skip the Dishes at least once or twice a week. However, when I’m on the ball and I’ve meal prepped and grocery shopped and put out the right things to defrost the night before, dinner isn’t usually too difficult to throw together after work. I have a whole repertoire of easy 30 minute meals that I can’t wait to share with everyone. Now if only I can find some time to take photos of the meals and blog about them!

Now that summertime is here, I try to hit up the Farmer’s Market every Wednesday during my lunch hour and support local vendors as much as I can. I buy a lot of my produce at the Farmer’s Market but they do have a few vendors that offer meat products too, like Reid’s Meats. A few weeks ago, I visited the Reid’s Meats storefront here in Regina for the first time and picked up quite a haul of locally and ethically sourced meats. For just over $100, I bought two steelhead trout fillets, one whole chicken, two packages of chicken bangers, two pounds of ground beef, and two flatiron steaks. I plan on featuring these products in a series of recipes over the next few weeks, so stay tuned!

Purchases from Reid’s Meats

Today’s recipe is going to feature the beautiful steelhead trout fillets that I bought. They were the fresh fish feature that day and they were just so gorgeous! I try to make a fish dinner at least once per week, but our go-to is usually salmon. I don’t buy trout in the grocery stores as they tend to look quite anemic and unappetizing. I was excited to see such beautiful trout fillets at Reid’s Meats, as this might be another economical protein that I can add to our family recipe repertoire.

My little toddler will eat any type of pasta, so this was a good recipe for her to get her pasta fix and try some healthy fish as well! And with this being a quick 30 minute meal, I was able to easily distract her with her favourite movie (Moana) while I quickly whipped this up.

Give this recipe a try and let me know what you think. I’ll try to pop on here more regularly and share some more recipes but no promises! With the beautiful summer weather, all I want to do during my spare time is go outside and read books in the sunshine!

Creamy Garlic Trout with Sun-dried Tomatoes

Print Recipe
Serves: 2 Cooking Time: 30 mins

Ingredients

  • 2 steelhead trout fillets, skin off
  • 2 tsps olive oil
  • 2 tbsp butter
  • 6 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1/3 cup dry white wine (I used a Sauvignon Blanc)
  • 5 oz jarred sun dried tomato strips in oil (drained of oil), roughly chopped
  • 1 3/4 cups half and half cream
  • Salt and pepper (to season fish, and to taste)
  • 3 cups baby spinach leaves
  • 1/2 cup fresh grated Parmesan
  • 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1

Heat the olive oil in large skillet over medium-high heat. Season the trout on both sides with salt and pepper, and sear in the hot pan for 5 minutes on each side. Once cooked through, remove from the pan and set aside.

2

Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry for about 30 seconds until fragrant. Add the onion and fry for another 30 seconds. Pour in the white wine and allow to reduce slightly (about 3 minutes). Add in the sun-dried tomatoes and fry for about 2 minutes.

3

Reduce heat to low, add the heavy cream and bring to a gentle simmer. Season with salt and pepper.

4

Add in the spinach leaves and allow to wilt in the sauce. Add in the parmesan cheese. Allow sauce to simmer for another minute until the cheese is melted.

5

Add in the cornstarch slurry and allow to simmer for another 4 minutes until the sauce thickens.

6

Add the trout back into the pan, spoon the sauce over each filet, and allow to simmer for another minute.

7

Serve over your pasta of choice!