Step by Step Healthy Recipes - Ready In Under 20 Minutes
Roasted Skye Steelhead With Chimichurri Sauce
ROASTED STEELHEAD WITH CHIMICHURRI, FINGERLING POTATOES AND SHALLOTS
A quick chimichurri sauce is an easy way to maximize flavor with minimal effort. In this recipe it is both drizzled over the fish before cooking and served as a condiment alongside the finished dish. With fresh herbs and garlic, it makes for the perfect counterpart to a buttery fish like steelhead or salmon.
makes 2 servings ready in 30 minutes
1 Tray PureFish Steelhead (or Salmon)
½ pound fingerling potatoes, cut in half
2 shallots, peeled and sliced ¼-inch thick
FOR THE CHIMICHURRI:
1 bunch flat leaf parsley, finely chopped
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon chili flakes
½ cup extra virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon salt
Step 1 Transfer PureFish Perfect Portion Tray from the freezer to the refrigerator 12-24 hours before cooking to gently thaw the fish. Always keep raw fish refrigerated, and for best texture and taste cook within 4 days of thawing.
Step 2 Par-cook the potatoes. Set the potatoes into a small stock pot and fill with water to cover by 1 inch. Place over high heat and bring to a boil. Reduce heat to medium and simmer potatoes until you can prick them with a knife and they offer little resistance. Strain potatoes and set aside. Prep the shallots while the potatoes cook.
Step 3 Prepare the chimichurri. Stir all ingredients together in a small bowl until thoroughly combined. Taste for seasoning and adjust as needed.
Step 4 Remove the tray from the refrigerator, peel back the protective film and discard. Preheat broiler and position the oven rack 6 inches from the flame.
Step 5 Arrange shallots and potatoes around the fish on PureFish Tray. Drizzle 2 tablespoons of chimichurri over the fish, shallots, and potatoes. Broil for 8 minutes. Serve with remaining chimichurri.
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- Brian S.