Baked Steelhead With Nutty Lemongrass Crust
4 6-8 oz steelhead fillets (or 2 large fillets, halved)
2 stalks lemongrass, remove outer layers until you reach the inner core then finely mince
1 clove garlic, minced
1 tbsp ginger, finely chopped
4 tbsp butter
1 cup panko breadcrumbs
½ cup coarsely chopped almonds
1 tbsp each of chopped fresh basil and cilantro
Salt and pepper to taste
Lemon and lime wedges (optional)
Preheat oven to 300F. Combine lemongrass, garlic, ginger and nuts. Melt butter in a medium pan over medium high heat and sauté the lemongrass mixture for about 2-3 minutes. Add the breadcrumbs and cook for another 1-2 minutes stirring. Remove from heat and stir in the herbs.
Place fillets on a baking sheet, skin side down. Sprinkle with salt and pepper and top with the breadcrumb mixture pressing down firmly. Bake for about 10-12 minutes or until the meat flakes easily and is opaque all the way through.
Garnish with lemon and/or lime wedges.
For a slightly fancier version you could serve the steelhead with a coconut sauce:
Combine ½ cup unsweetened coconut milk, 1 tablespoon fish sauce, 1 tsp ketjap manis (sweet soy sauce) or regular soy sauce and ¼ cup fresh lime juice in a small saucepan and heat gently. Ladle sauce onto a plate and place fillets on top.