Steel head trout looks and tastes almost exactly like salmon, but at half the cost for fresh. Naturally I decided to give it a try and came up with this quick sauce to go along with it. Create individual polenta rounds by letting it cool in smaller serving bowls.
Trout with Grand Marnier
- 2-4 fillets trout
- 2-3 shallots minced (red onions will work too)
- 2 tbsp fresh rosemary chopped fine
- 3 ounces Grand Marnier
- 3 tbsp butter
- 1/2 cup white wine
Season fish with salt and pepper. Melt two tablespoons butter in large saute pan over medium heat and cook fish until browned on both sides but still rare in center, about four minutes per side. Remove fish from pan and tent with foil to allow it to continue cooking. Add last tablespoon butter, rosemary and shallots to pan and cook until softened. Add wine and deglaze pan. Reduce the wine by half then add Grand Marnier. Reduce sauce again and serve fish on top of polenta drizzled with the sauce.