Steelhead Trout with Fennel Celery Salad By: Sherri W.
I don't have a direct connection with anyone that has cystic fibrosis, however, I read an article on cystic fibrosis a while back, which enlightened me about the disease. I'm an avid foodie and I love to create recipes for all types of special diets. I like to share my recipes with others so that regardless of their diet restrictions, I may have a recipe catered just for their needs. This recipe is great for those suffering from cystic fibrosis. It contains oils from the nuts and cold water fish. The celery and fennel are great vegetables and pack good flavor. I hope that you will try this recipe and enjoy it.
- 1 lb steelhead trout, 4 fillets, skinless
- 1 Tbsp citrus blend seasoning
- 1 tsp black pepper, coarse
- 1 Tbsp extra virgin olive oil
- 1 large fennel bulb, sliced/shaved thinly
- 1 medium celery stalks, sliced/shaved thinly
- 1 large lemon, juiced
- Lemon zest from 1 large lemon
- 3/4 c extra virgin olive oil
- 3/4 tsp black pepper, coarse
- 3/4 tsp kosher salt
- 1/4 c black walnuts, toasted
- 2 oz goat cheese
- Add All Ingredients
Mix citrus blend seasoning, olive oil and black pepper for the fish and coat the steelhead trout. Place fish on a lightly greased broiler pan.
Pre-heat the broiler to high. Place fish in the oven on the middle rack. Broil on high for 8-10 minutes or until fish is done. Fish should flake easily with a fork.
For fennel salad: In a mixing bowl, combine fennel, celery, lemon juice and zest, olive oil, black pepper and kosher salt.
Place fish on a plate and top it with the fennel and celery salad followed by the walnuts and goat cheese.
- Servings: 4
Amount per serving:
- Calories: 710
- Fat: 62 g
- Sodium: 650 mg
- Protein: 30 g
- Calcium: 105 mg
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