Dill-Marinated Steelhead Trout
Inspired by the Patagonian trouts that swim the waters between the great mountains of Southern Argentina, Chef Maia imbues that same special energy in this dish. Fresh steelhead trout is marinated in in vodka, fresh dill, sea salt and ground pepper then roasted to perfection. On the side, you get a bright array of colorful veggies like broccoli, asparagus, carrots and red onions, all cooked in a tangy, creamy coconut-lemon sauce.
Nutritional facts
Protein
38g
Carbs
19g
Calories
450kcal
Fat
23g
Ingredients
Steelhead Trout, Extra Virgin Olive Oil, Carrots, Red Onion, Dill, Broccoli , Asparagus, Black Pepper, Lemon Zest, Kosher Salt, Rainbow Carrots, Coconut Milk, Lemon Juice, Ginger, Vodka
Contains fish, coconut.
Reviews
4.6
Based on 375 reviews
Barbara · 08/05/25
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About Maia Bengochea
Chef Maia Bengochea is a food scientist who integrates chemistry, microbiology, and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, Bengochea has cooked since she was a kid and has worked as a private chef and on cooking shows. She is also a food and lifestyle influencer (@maiacocina) and enjoys combining travel, nature, and cultures around the world in the recipes she shares with her community. The colors in her meals, created with edible flowers and freshly harvested vegetables from the garden, is Bengochea's signature. She takes into account a great variety of ingredients selected carefully for different diets, bringing a creative perspective that accommodates various tastes and preferences. From Patagonia to Mendoza to Buenos Aires and all across Argentina, Bengochea shares a bit of her country in every meal she designs to boost your senses.
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