Crispy Steelhead Trout with Basil Parmesan Risotto and Burst Tomatoes

This dish brings together creamy risotto swirled with Parmesan, lemon and fresh basil, topped with crispy-skinned steelhead trout. The orange-fleshed fish is similar to salmon but more sophisticated and it’s finished with a rich, garlicky burst tomato sauce.

Perfect for a busy weeknight yet impressive enough for guests, this recipe delivers restaurant-quality flavor with simple steps. The risotto is cooked slowly with vegetable stock until al dente, while the trout gets perfectly crispy skin. A quick tomato sauce ties it all together.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

3 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a medium pot, combine 4 cups water (7 cups for 4 servings) and half the stock concentrates. Bring to a boil, then reduce heat to low to keep warm. Halve the grape tomatoes. Zest and quarter the lemon. Pick the basil leaves from stems; discard stems and roughly chop leaves. Mince or grate the garlic.
2. Heat a drizzle of oil in a large pan over medium heat. Add half the garlic and cook until fragrant, about 30 seconds. Add the Arborio rice and stir until translucent, 1-2 minutes. Add ½ cup of the warm stock and bring to a simmer. Cook, stirring often, until the liquid is mostly absorbed. Continue adding stock ½ cup at a time, stirring until absorbed each time, until the rice is al dente and creamy, 25-30 minutes.
3. Meanwhile, pat the steelhead trout dry with paper towels and season all over with salt and pepper. After the risotto has cooked for about 15 minutes, heat a drizzle of oil in a separate large nonstick pan over medium heat. Place the fish skin-side down and cook until the skin is crispy, 5-6 minutes. Flip and cook until the fish is opaque and cooked through, 4-6 minutes more. Transfer to a plate and wipe out the pan.
4. In the same pan, heat a drizzle of oil over medium-high heat. Add the halved tomatoes and remaining garlic; cook, stirring, until slightly softened, 1-2 minutes. Stir in the remaining stock concentrates and ¼ cup water (⅓ cup for 4 servings). Simmer until the liquid has mostly evaporated, 2-3 minutes. Turn off the heat and stir in 1 tablespoon butter and a squeeze of lemon juice. Season with salt and pepper to taste.
5. When the risotto is al dente, turn off the heat and stir in the Parmesan cheese, lemon zest, a squeeze of lemon juice, half the chopped basil and 1 tablespoon butter (2 tablespoons for 4 servings). Taste and season generously with salt and pepper.
6. Divide the risotto among bowls. Top with the crispy trout. Spoon the burst tomatoes over the fish and garnish with the remaining basil leaves. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use salmon instead of steelhead trout?

Yes, salmon is a great substitute. Steelhead trout is similar in flavor and texture, so salmon fillets work perfectly.

Can I make this recipe dairy-free?

You can substitute the butter with a plant-based alternative and omit the Parmesan or use a dairy-free cheese. The risotto will be less creamy but still delicious.

How do I store leftovers?

Store leftover risotto and trout separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.