Crispy Steelhead Trout with Creamy Basil Parmesan Risotto and Burst Tomatoes

Indulge in a restaurant-worthy meal right at home with this recipe for crispy steelhead trout over creamy basil Parmesan risotto. The trout, with its delicate orange flesh and crispy skin, pairs beautifully with the rich, cheesy risotto and a bright burst tomato sauce. This dish is perfect for a date night or when you want to impress guests without spending hours in the kitchen.

The risotto is cooked low and slow with arborio rice and vegetable stock, then finished with Parmesan, fresh basil and a touch of lemon. Meanwhile, the trout is pan-seared to golden perfection and topped with a quick garlic-tomato sauce. Every bite is a harmony of flavors and textures that will leave everyone asking for seconds.

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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 of the stock concentrates. Bring to a boil, then reduce heat to low to keep warm. Meanwhile, halve the grape tomatoes. Zest the lemon, then quarter it. Pick the basil leaves from the stems; discard stems and roughly chop the leaves. Mince or grate the garlic.
2. Heat a drizzle of vegetable oil in a large pan over medium heat. Add half the minced 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 frequently, until the liquid is mostly absorbed. Continue adding stock ½ cup at a time, stirring after each addition, until the rice is al dente and creamy, about 25-30 minutes total.
3. While the risotto cooks, pat the steelhead trout dry with paper towels and season both sides with salt and pepper. After the risotto has been cooking for about 15 minutes, heat a drizzle of oil in a separate large nonstick pan over medium heat. Place the trout 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. Once the risotto is al dente, turn off the heat. 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 trout and garnish with the remaining basil leaves. Serve with lemon wedges on the side.

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