Pan-Sautéed Buttery Steelhead Trout with Caramelized Shallots and Lime

I find fish to be one of the easiest main courses to prepare. There are so many possibilities for flavoring or saucing it, so many varieties of fish, and it cooks so quickly. Saul always teases me because when we first got married, I warned him that if he wanted fish for dinner, he would have to go home to his mother. I hated all of it with one notable exception.

My mother used to buy a block of frozen fish in a rectangular box, put it frozen under the broiler in our Chambers gas range without any seasoning, and broil it until it was cooked through. Served along with canned green beans and instant mashed potatoes, I used to gag on it regularly. That is not the exception. The exception came in elementary school when we were taken on a field trip to the food distribution center in south Philadelphia. After our tour of the loading docks, we were taken to a lunchroom on the docks and were served a fresh haddock luncheon. It is still memorable to me all these 50 years later because it was my first inkling of how fresh fish could really be delicious. As I recall, it was lightly baked, seasoned with salt, pepper, and paprika, and dressed with butter and fresh lemon. The only other thing I remember about the experience is coming home and begging my mother to buy some fresh haddock. She obliged me, intrigued that I was so keen on fish when ordinarily I was made to swallow it practically at the point of a gun.

For the first few years of our marriage, I continued to avoid it. Then, the catering began and we needed good fish recipes to round out our menu. In the process of developing recipes, I was able to reconnect with my one good experience with haddock and carry it forward with other non-fishy-tasting fish. As time progressed, I gradually began to learn that freshness and preparation were everything. Saul proved that to me when a large load of fresh-caught bluefish was dropped on us by my brother, who had been on a fishing charter. While I was at work, Saul soaked the fish in milk, then seasoned it simply and put the filets on a charcoal grill. Hesitant to try this fishy, weirdly-colored filet at first, I was won over after one taste. The kids loved it, too, and to this day, are much more tolerant of fishy flavors than I.

Now, I love sushi and sashimi, and prepare it often. I have poached, intricately garnished and gelatin-glazed innumerable large whole fish. I have prepared over a hundred pounds of gefilte fish for Passover starting with whole carp filets, making court bouillion with the frames and grinding the filets myself. My journey has taken many years, but I can now honestly say that I really enjoy eating fish.

The steelhead trout was part of my impromptu 30-minute meal preparation on Friday evening. I served it family-style, right in the pan with a flat serving piece for cutting and transferring it to a plate. It was so delicious, we had the leftovers cold for breakfast the next morning with bagels and cream cheese.

Pan-Sautéed Buttery Steelhead Trout with Caramelized Shallots and Lime

• 2 Tbsp. unsalted butter
• 2 tsp. toasted sesame oil
• 4-5 large shallots, sliced in half, peeled, and sliced in long pieces
• 1 Tbsp. pure maple syrup
• 1 large steelhead trout filet (2 to 3 lbs), skin left intact
• 2 large limes
• 1 Tbsp. fresh grated ginger root
• 1 Tbsp. mirin
• 2 Tbsp. soy sauce
• freshly ground black pepper to taste

Melt butter in a large heated skillet that has a lid. Add sesame oil and shallots. When shallots start to become translucent (about 5 minutes), sprinkle with maple syrup and cook on medium about 5 minutes longer.

Move shallots to the sides and arrange trout skin-side down in the pan. Grate zest of one lime over filet. Squeeze juice of that lime over filet. Sprinkle with ginger, mirin, soy sauce and black pepper. Cook for 5 minutes, uncovered. Tip the pan to accumulate juices and shallots in the corner. Spoon some shallots and juice over the top of the filet to baste.

Cover pan, turning heat to low. Meanwhile, slice second lime thinly. Cook on low about 10-15 minutes until filet appears cooked and a thin knife inserted in the center meets with no resistance. Garnish with lime slices squeezing juice from the ends of the lime over the filet. Baste again, cover for 1 minute, and then remove from heat and serve immediately.