Grilled Steelhead with Garlic Sauteed Shrimp
Serves 1
7 oz. cut of steelhead
1 oz. salad or canola oil
2 oz. peeled and deveined shrimp (71/90 count)
1 oz. olive oil
1 tsp. chopped garlic
½ oz. mesculin mix or other preferred greens
6 grape or cherry tomatoes cut in half
Salt and pepper to taste
1 oz. white wine
½ cup steamed white rice
Rub the steelhead with the canola oil just enough to barely coat the fish. Place it on the grill over low heat. Allow the fish to grill on each side for about 2½ minutes for medium to medium-rare. If you prefer more well-done, increase cooking times for each side.
Meanwhile, in a sauté pan over medium-high heat, place the olive oil and the shrimp. Allow the shrimp to cook for about 1½ minutes. Then add the garlic, salt, pepper, tomatoes and greens. Allow to sauté for about 30 seconds to activate the garlic. Add the wine to deglaze the pan and then sauté for another 30 seconds to cook off the alcohol.
To serve, place the steamed rice in the center of a serving plate and lay the fish on top. Pour the sautéed shrimp, greens and tomatoes over the top of the fish. Enjoy!
