Steelhead Trout Recipe

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Welcome to Episode 4/10 of Greek Blue Zone. A series where I’ll be sharing recipes for longevity. Today we are making a Family Style Meal - Citrus Garlic Rainbow Trout Sheet Pan!

Meals filled with nutritious, homegrown vegetables, pesticide-free grains, wild-caught fish and homemade goat feta are believed to increase your longevity and lower rates of chronic diseases. This meal is inspired by the Greek way “tapas-style” - but in Family Meal form. It forces you to sit with your family and share a big, colorful sheetpean meal. Inspired by the idea of sharing, chatting, laughing, being together in wholesome love and eating till you're 80% full. I really think you are going to love this recipe!

Here’s everything you need to live like a Greek! (In North America, ha)

Ingredients,

For the steelhead trout:

500-600 g filet of steelhead trout
1 tsp salt
1/2 tsp pepper
4 garlic cloves, pressed or grated
2 tbsp olive oil
1 lemon, sliced
1 small orange, sliced
For serving:

1 1/4 cups dry quinoa, cooked
1 cup pickled onions (use our pickled onion recipe if desired)
2 cups chopped cucumber
2 cups chopped baby tomatoes
1 cup fresh basil leaves
1 cup crumbled feta cheese
1 cup chopped kalamata or black olives
1/3 cup capers
1 cup hummus
1 cup tzatziki (use our easy Greek tzatziki recipe)
1 cup spicy Greek feta dip (Tirokafteri) (use our Spicy Greek Feta Dip recipe)
For the Greek dressing:

1/2 cup olive oil
1/2 tbsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
juice of 1 lemon
1/2 tbsp red wine vinegar
2 small garlic cloves, pressed
Instructions:

1. Preheat the oven to 350F. Line a baking sheet with parchment paper. Place the steelhead trout filet in the middle of the baking sheet. Season with the salt, pepper, pressed garlic cloves and olive oil, making sure to use spread the seasoning all over the fish using your hands or the back of a spoon. Place the slices of lemon and orange overlapping to cover the top of the trout and set aside.
2. While the oven is preheating, cook the quinoa, prep the vegetables and make the Greek dressing.
3. When the quinoa is done cooking and the oven has preheated, cook the prepared steelhead trout for 12-18 minutes or until the trout is done to your desired doneness.
4. When the trout is done cooking, set aside to rest as you assemble the board/platter.
5. Use a large cutting board or sheet pan and line with parchment paper. Assemble the cooked quinoa, and vegetables and dip around the edges of the board or sheet pan, leaving a spot in the middle for the cooked trout. Season the cucumber and tomatoes with a big pinch of salt. Then, gently place the trout in the middle, drizzle the Greek dressing over the entire platter and serve family style (reference the recipe photos for serving inspiration!)
Notes:

* If you can't find steelhead trout, a large filet of salmon will also work for this recipe.
* Instead of serving with quinoa, try making a batch of our fluffy Greek pitas or another grain of choice like rice.
* Mix and match the dips of your choosing; if you want, serve with tzatziki.

If you like this recipe, try our One Pan Oven Baked Fish and Tomatoes

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