Being an avid outdoors-man, I enjoy nothing more than spending a lazy afternoon casting my line and breathing fresh country air deep into my lungs. I often find myself daydreaming about my next fishing trip, and its delicious spoils. Fish is the kind of food that makes me feel truly connected to the world. I get completely satisfied feeling after eating a nice grilled trout or smoked salmon and I don’t think I’m alone.

This week I wanted to share a recipe for one of my favorite pescetarian delights served up with a nice side dish of brussel sprout hash. Enjoy!

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Broiled Steelhead with Brussel Sprout Hash

Ingredients:

4 6-8 ounce steelhead fillets
3 cloves of garlic, minced
1 large sweet onion, diced 1/4 inch
3 Yukon gold potatoes, diced 1/4 inch
1 pound Brussels sprouts, quartered
1 lemon, sliced thinly
4 tablespoons lemon juice
1 bunch scallions, thinly sliced on a bias (green part only, reserve the white parts)
1 tablespoon scallion whites, minced
1 cup white wine
1 stick unsalted butter, cut into 1/2 inch slices
3 tablespoons grape seed oil (olive oil is fine)
1 tablespoon fresh thyme, chopped
Kosher salt & fresh ground black pepper

Steelhead Preparation:

Pre-heat your broiler to low and set your rack on the second space down. Arrange your fillets evenly on a baking sheet lined and lightly greased. Season the top of your steelhead with salt, pepper and fresh thyme. Broil you fish for about 10 minute depending on the dimensions of the fillets or until the flesh is firm to the touch (150 degrees F). Garnish with lemon slices.

Hash Preparation:

In a large non-stick or well-seasoned skillet over medium heat add 2 tablespoons of your oil. Add potatoes and spread evenly. Season lightly with salt and pepper. Brown the potatoes lightly on all sides then add your garlic and allow to cook until fragrant, about 30-45 seconds. Add sweet onion and brussel sprouts and cook for 3-5 minutes or until they start to get color and are tender. Garnish with a couple pinches of your green onions.

Sauce Preparation:

In a heavy-bottomed sauce pan add white wine, lemon juice and scallion whites. Bring to a boil over a high heat and reduce by 2/3. Reduce to low heat and whisk in your butter, one piece at a time, stirring continuously. Once all of the butter is completely incorporated keep cooking while whisking for an additional minute then add your green onions and salt to taste.

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For all you fish lovers out there, we’ve hand-picked some upcoming food events that focus on fish and/or seafood. Enjoy!

Sunday, March 24 I Sunday Night Sushi – San Francisco, California  This Sunday, the Japanese Cultural and Community Center of Northern California will be offering individuals the chance to master the art of sushi-making at their Sunday Night Sushi workshop. Taught by Chef Alan Hirahara, this hands-on workshop will teach students basic sushi-making techniques using the freshest ingredients, giving them the proper foundation to better explore the art at home with family and friends.

Tuesday, March 26 I Devils Backbone Beer & Sushi Pairing Event at Farmers Fishers Bakers – Washington D.C.  Farmers Fishers Bakers is teaming up with Devils Backbone Brewing Company to offer a multi-course beer and sushi pairing this coming Tuesday. Executive Sushi Chef Thomas Park and Chief Mixologist Jon Arroyo have created a special menu of sushi tasting plates paired with five of the Virginia brewery’s craft beers. DBBC Brewer & Head Cellarman Aaron Reilly will also be on hand to provide beer tasting notes and details about the brewing process at Devils Backbone.

Saturday, April 6 I Cooper-Young Community Farmers Market Crawfish Boil – Memphis, Tennessee  The Cooper-Young Community Farmers Market (CYCFM) is kicking off its Spring/Summer 2013 season with a fun-for-all crawfish boil. The event will take place in conjunction with the market’s first day of the Spring/Summer season, as a celebration of all the fresh foods, artisan goods, and local products that CYCFM has to offer. Patrons will enjoy two pounds of succulent crawfish, red potatoes, and corn, as well as one complimentary drink.

Saturday, April 6 I Seafood Pairing Dinner – Dripping Springs, Texas  It’s time again for The Barber Shop and Big Night Catering to team up to offer another fantastic dinner event! The menu will include: homemade Old Bay dusted potato chips with blue cheese dip; mini crab cake on field greens with pecan & granny smith apples with champagne vinaigrette; smoked lobster seafood roll with fennel & red potato slaw and, for dessert, caramelized banana pudding with cinnamon croutons. Each course will be paired with the perfect beer.

Saturday, April 13 I GSVFD Shrimp and Crab Legs! – Springfield, Virginia  Come on out and help support the Greater Springfield Volunteer Fire Department at their Spring Shrimp and Crab Legs Feast. A bottomless beer mug is only $20 or you can buy beer onsite.