Seared Lake Trout with Summer Relish
Chef Adam Raupp of the Mission Table restaurant in Traverse City, Michigan, serves caught-that-morning lake trout with tangy corn relish and garlicky spinach vinaigrette. You can substitute rainbow trout, ocean trout, Arctic char, bluefish or striped bass in this recipe.
Source: Midwest Living
Gallery
Credit: Carson Downing
Recipe Summary
Ingredients
Directions
SHOPPING TIP
Cipollini onions are about the size of golf balls and usually have a flattened shape. They're sweeter than yellow onions and great for caramelizing. If you can't find cipollini, Vidalia or Walla Walla onions are good substitutes.
PREP TIP
Fish should easily come free of pan when turning. If it does not, let it cook a bit longer. Fish should flake with a fork when done, and minimum internal temperature should be 145°.
Nutrition Facts
Per Serving:
854 calories; fat 64g; cholesterol 187mg; saturated fat 9g; carbohydrates 29g; mono fat 13g; poly fat 38g; insoluble fiber 2g; sugars 21g; protein 40g; vitamin a 702IU; vitamin c 9mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 6.3mg; vitamin b6 1mg; folate 45.5mcg; vitamin b12 5.1mcg; sodium 1049mg; potassium 1025mg; calcium 64mg; iron 1.3mg.