Poached Steelhead With Asian Pesto Sauce

4 small steelhead fillets (or 2 large)

1 cup white wine

1 tbsp chipped fresh green onions or shallots

1 sprig fresh dill

2-3 slices ginger, lightly crushed


¾ cup roasted peanuts

1  jalapeno Chili or 1 tsp chili powder (optional)

3 cloves garlic. Finely minced

1 tbsp ginger, finely chopped

½ cup lime juice, ( equivalent to 4 medium limes)

2 tbsps  fish sauce

½ cup vegetable oil or peanut oil

1 tsp salt

1 tbsp sugar

2 cups fresh basil leaves or 1 cup each of basil and cilantro

1 cup fresh mint leaves


For the pesto: Combine all ingredients except for the basil, cilantro and mint and process in a food processor until smooth. Add the basil, mint and cilantro and puree again just until combined. Set aside.

Combine all ingredients except for steelhead in a sauté pan or skillet and bring to a boil and then lower heat and simmer for 15 minutes, partially covered. Slide the steelhead fillets into the liquid and poach for about 10 minutes or until flesh is opaque throughout.  Remove from liquid onto plates and dribble each fillet liberally with the Asian pesto. Serve with some herbed basmati rice or new potatoes. Steelhead may also be cooled to room temperature and then chilled to serve cold.

Poaching is a method of cooking in which food is cooked fully submerged in a liquid that is barely simmering. You should see tiny bubbles breaking at the bottom of the pan. The fish should be at least ½ inch thick and the liquid needs to cover it by at least 1 inch. The liquid must be simmering before the fish is added to the pan.

Weekly Newsletter