Oven Roasted Steelhead, demonstrated by Mary Jones
1/2 Steelhead, skin on, pin bones removed
1 T Olive Oil
1 teas Dried Dill
1 teas Bragg Organic Seasoning
Juice of one orange
Juice of one lemon
Preheat oven to 400 degrees. Rinse fish with cold water, shake off water, lay on foil & pat dry with paper towels. Pull edges of foil up to create “bowl”. Rub fish with olive oil, sprinkle with dill & Bragg herb seasoning. Do not overseason as Steelhead has a very delicate flavor that is easily overpowered. Combine orange and lemon juices, reserve 2 T for Quinoa and gently pour the remainder over fish. Draw up foil to help juice stay on the fish. Let stand for 15 to 30 minutes. Roast in the oven for 10 minutes, then turn oven to broil and leave in 3 or 4 minutes or until done. Be careful not to overcook. Serve with Quinoa & Roasted Veggies
Quinoa with Roasted Veggies
1 Red Pepper, wash & cut into thin strips
1 Sweet Onion, peel, cut in half, slice into ½” crescents
½ lb Brussels sprouts, washed, trimmed & cut in half
2 T Olive Oil
1 T Olive Oil
1 cup Quinoa
2 cups Water
½ teas Kosher Salt
1 T each fresh Orange and Lemon Juices
2 T Toasted Pine Nuts
Prepare vegetables, mix gently in bowl with olive oil and seasoning salt. Spread out in single layer on foil lined sheet pan. Roast in 450 oven for 30 minutes or until slightly charred.
While veggies are roasting, put olive oil in saucepan and heat over Med High heat, add Quinoa and stir constantly for 2 minutes, toasting the Quinoa seeds. Add water and salt, reduce heat to low and cook for 15 minutes. Stir in reserved 2 T orange & lemon juices.
Stir roasted veggies into Quinoa, sprinkle with toasted pine nuts and thinly sliced scallion.