Easy Steelhead Trout Recipe (One Pan Orzo + Balls)
Ingredients
The Trout Balls
-
450-500
g
steelhead trout, cubed
-
½
unit
yellow onion
-
2
cloves
garlic
-
1½
tsp
salt
-
¾
tsp
pepper
-
¼
cup
chopped green onions
-
1
unit
lemon zest
-
1
unit
egg
-
1
cup
breadcrumbs
-
2
tbsp
olive oil
The Orzo
-
2
tbsp
unsalted butter
-
3
cloves
garlic, minced
-
1
unit
shallot, minced
-
¼
cup
chopped green onions
-
1
tsp
salt
-
¼
tsp
pepper
-
¼
cup
white wine
-
1
cup
dried orzo pasta
-
2
cups
chicken broth
-
½
cup
light / 10% cream
Toppings
-
to taste
unit
olive oil
-
to taste
unit
lemon wedges
-
1
small bunch
minced fresh chives
Instructions
- Pulse onion and garlic in a food processor until finely chopped, then add salt, pepper, green onions, and lemon zest and pulse again.
- Add cubed trout and pulse until broken into pea-sized pieces, then mix with egg and breadcrumbs to form balls.
- Refrigerate the trout balls for 10 minutes to set.
- Heat olive oil in a pan over medium-high heat and sear the trout balls for 2 minutes on each side.
- In the same pan, melt butter and sauté garlic, shallots, and green onions until fragrant.
- Add white wine and cook briefly before stirring in orzo, chicken broth, and cream, bringing to a simmer.
- Add trout balls back to the pan and simmer until orzo is cooked and liquid is absorbed, adjusting with more broth if necessary.
- Serve the orzo topped with trout balls, olive oil, lemon, and chives.
Nutrition Facts (estimated)
Servings
4
Calories
754
Total fat
48.1g
Total carbohydrates
45.5g
Total protein
33.3g
Sodium
2169.6mg
Cholesterol
130.6mg
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