Steelhead pairs perfectly with this sweet and sour tomato chutney, savory prosciutto, fresh basil and aged balsamic. Uniting old-world flavors with a simple approach creates something extremely familiar yet new.
3 tablespoons Zupan’s olive oil
2 shallots, sliced thinly
½ – 1 teaspoon of red chili flakes or aleppo pepper
6 cups mixed baby cherry tomatoes
1 tablespoon garlic, minced
2 tablespoon Zupan’s balsamic vinegar
3 tablespoon filtered water
3 tablespoons granulated sugar
1 teaspoon kosher salt
1 teaspoon black pepper, coarsely ground
8-10 large basil leaves
½ teaspoon sicilian oregano (optional)
4 each (6oz) steelhead filets, skin on, pin bones removed
Kosher salt as needed
White pepper as needed
3-4 tablespoons grapeseed oil
Zupan’s olive oil
Zupan’s balsamic vinegar
Flaky sea salt
8 basil leaves, medium or small
Red chili flakes
¼ cup prosciutto, finely diced
- Place ¼ cup prosciutto onto a small baking sheet lined with parchment paper. Preheat the oven to 375 degrees F.
- In a medium saucepan over medium-high heat warm the olive oil. Add shallots and chili flakes and cook until translucent and aromatics release.
- Reduce heat to medium-low and add tomatoes, garlic, balsamic, water, sugar, kosher salt, and black pepper. Simmer for 15-20 minutes stirring frequently. All excess liquid should be cooked out, resulting in a loose chutney with a medium thickness.
- Place the prosciutto into the oven and cook for 10-15 minutes. Remove from the oven and transfer to a small plate lined with parchment paper.
- Gently fold in basil leaves and oregano and remove from heat. Let stand for 5 minutes while you prepare the steelhead.
- Place steelhead portions onto a small baking tray or placate lined with paper towels skins side down. Preparing sustainably caught and raised fish with its skin has many added health benefits. The skin is packed with omega-3’s and are one of the highest bioavailable sources of type 1 collagen which will have you looking and feeling younger. Generously season both sides of the fillets with kosher salt and white pepper.
- In a large nonstick, steel, or cast iron pan over medium high heat. Warm the grapeseed oil until barely smoking. Slightly reduce heat to medium. Carefully place steelhead skin side down letting it lay away from your arms as you place it into the pan. Gently shake the pan after 15 seconds to ensure the skin hasn’t stuck and lightly press down on the fish with your knuckles or a fish spatula. Cook on medium heat for 3-4 minutes.
- Using a fish spatula carefully flip the steelhead and continue to cook for an additional 3-4 minutes for medium. Remove to a clean plate lined with a paper towel.
- Scoop a generous amount of chutney into the bottom of a rimmed plate or shallow bowl, top with steelhead followed by another 2 tablespoons of the chutney. Drizzle generously with olive oil and swirl around the base of the dish with balsamic. Finish with fresh basil leaves, crispy prosciutto, sea salt and chili flakes.