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Steelhead Trout in Yuzu Vinaigrette
The star of this dish is the roasted Steelhead trout, a rich fish similar to salmon. Here, the trout's been marinated in a zesty vinaigrette made with yuzu, an Asian citrus fruit whose flavor sits somewhere between lemon, lime, and grapefruit. Plated on a bed of hearty greens like kale and red cabbage with a side of steamed Jasmine rice, the entire dish is finished with a sprinkling of Japanese furikake seasoning for a little hit of umami. This is a perfectly balanced, light weeknight meal!
Nutritional facts
Protein
37g
Carbs
39g
Calories
460
Fat
17g
Ingredients
Steelhead Trout, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Furikake Nori Seasoning, Carrots, Red Onion, Black Pepper, Cilantro, Dijon Mustard, Jasmine Rice, Kosher Salt, Kale, Rice Wine Vinegar, Red Cabbage, Ginger Powder, Yuzu Juice
Reviews
4.1
Based on 57 reviews
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Liliane Hudspeth · 06/13/23
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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