Crispy Steelhead Trout with Creamy Basil Parmesan Risotto and Burst Tomatoes

This dish brings together the best of land and sea: tender, flaky steelhead trout with a crispy golden skin, perched atop a luscious risotto swirled with Parmesan, fresh basil and a hint of lemon. The risotto is cooked low and slow until perfectly creamy, then brightened with citrus and herbs. A quick pan sauce of burst grape tomatoes and garlic adds a rich, savory finish that ties everything together.

Steelhead trout, with its beautiful orange flesh and mild, salmon-like flavor, is an elegant choice for a special dinner at home. The entire meal comes together in about 45 minutes, making it achievable for a busy weeknight yet impressive enough for guests. Serve with extra lemon wedges for a fresh pop of acidity.

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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

1 tablespoon 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 to a low simmer. Meanwhile, halve tomatoes. Zest and quarter lemon (quarter both lemons for 4). Pick basil leaves from stems; discard stems and roughly chop leaves. Mince or grate garlic.
2. Heat a drizzle of oil in a large pan over medium heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds. Add rice; stir until translucent, 1-2 minutes. Add ½ cup stock; bring to a simmer and stir until liquid has mostly absorbed. Repeat with remaining stock-adding ½ cup at a time and stirring until liquid has mostly absorbed-until rice is al dente and creamy, 25-30 minutes.
3. Meanwhile, pat trout dry with paper towels. Season all over with salt and pepper. Once risotto has cooked 15 minutes, heat a drizzle of oil in a second large, preferably nonstick, pan over medium heat. Add trout to pan skin sides down. Cook until skin is crispy, 5-6 minutes. Flip and cook until fish is opaque and cooked through, 4-6 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
4. Heat a drizzle of oil in same pan over medium-high heat. Add tomatoes and remaining garlic; cook, stirring, until slightly softened, 1-2 minutes. Stir in remaining stock concentrates and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer; cook until water has mostly evaporated and tomatoes begin to burst, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter and lemon juice to taste. Season with salt and pepper.
5. Once rice is al dente, turn off heat and stir in Parmesan, lemon zest, a squeeze of lemon juice, half the basil and 1 TBSP butter (2 TBSP for 4 servings). Taste and season generously with salt and pepper.
6. Divide risotto between bowls and top with trout. Spoon burst tomatoes over trout and garnish with remaining basil leaves. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use salmon instead of steelhead trout?

Yes, salmon is a great substitute. Look for skin-on fillets and adjust cooking time as needed based on thickness.

How do I know when the risotto is done?

The rice should be tender but still have a slight bite (al dente) and the overall texture should be creamy, not soupy or stiff.

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 Parmesan substitute. The flavor will change slightly.