Crispy Steelhead Trout with Basil Parmesan Risotto and Burst Tomatoes

This dish brings together creamy risotto swirled with Parmesan, fresh basil and bright lemon, topped with perfectly crispy steelhead trout. The orange-fleshed fish is similar to salmon but has a more delicate, sophisticated flavor. A rich, garlicky burst tomato sauce spooned over the trout adds a tangy finish.

Despite its elegant presentation, this recipe is simple enough for a busy weeknight. With pre-measured ingredients and straightforward steps, you can create a restaurant-quality meal at home.

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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 the tomatoes. Zest and quarter the lemon. Pick the basil leaves from the stems; discard stems and roughly chop the leaves. Mince or grate the garlic.
2. Heat a drizzle of oil in a large pan over medium heat. Add half the garlic; cook, stirring, until fragrant, about 30 seconds. Add the rice; stir until translucent, 1-2 minutes. Add ½ cup of the simmering stock; stir until 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 trout dry with paper towels. Season all over with salt and pepper. Once the risotto has cooked for 15 minutes, heat a drizzle of oil in a second large nonstick pan over medium heat. Place the trout skin side down. 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. Heat a drizzle of oil in the same pan over medium-high heat. Add the 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). Bring to a simmer; cook until the water has mostly evaporated and the tomatoes begin to burst, 2-3 minutes. Turn off the heat. Stir in 1 tablespoon butter and lemon juice to taste. Season with salt and pepper.
5. Once the rice is al dente, turn off the heat. Stir in the Parmesan, lemon zest, a squeeze of lemon juice, half the basil and 1 tablespoon butter (2 tablespoons for 4 servings). Taste and season generously with salt and pepper.
6. Divide the risotto between bowls and top with the trout. Spoon the burst tomatoes over the trout and garnish with the remaining basil leaves. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use salmon instead of steelhead trout?

Yes, salmon is a great substitute. The cooking time will be similar, but adjust based on thickness.

Can I make this recipe vegetarian?

Absolutely. Omit the trout and use vegetable stock instead of the stock concentrates. Add more vegetables like mushrooms or roasted peppers for substance.

How do I store leftovers?

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