Crispy steelhead trout with Citrus and Asian salad

2 x 150 g portions or fresh steelhead trout
1 Tbsp canola oil
Kosher salt
Black pepper


1 orange - segments and juice reserved
1 grapefruit - segments and juice reserved
1 cup pea shoots
2 cups artisan lettuce - chopped and washed
¼ red onion - shaved
¼ cup toasted sliced almonds

Citrus Asian dressing

3 Tbsp soy sauce
1 Tbsp rice vinegar
¼ cup reserved juice from orange and grapefruit
1 Tbsp sesame oil
2 Tbsp olive oil
1 tsp Dijon mustard
1 Tbsp minced shallot
1 clove of garlic minced
1 tsp grated ginger
1 tsp honey
1 tsp crushed chili paste
1 tsp Kosher salt

Remove steelhead from package and place in the refrigerator skin side up to allow to dry at least one hour before cooking.

Meanwhile make your dressing by whisking together all ingredients. Refrigerate until needed.

When ready to prepare, make sure steelhead is dry by wiping with a paper towel. Season with salt and pepper. Preheat cast iron pan with oil until almost smoking. Gently place steelhead portion in pan skin side down. Move the portions around in the pan to distribute oil evenly. Let these cook over medium heat for 4 minutes or until the skin is nice and crispy. Flip and repeat on the other side. While the fish is cooking assemble the salad. Place salad ingredients minus almonds in a bowl and add ⅓ cup of dressing. Toss to combine and divide onto two plates. Arrange fish portions on top of each plate. Garnish with toasted almonds and a drizzle of dressing around the outside of the plate. Serve and enjoy!