Recipe courtesy of Kelly Liken
Episode: Colorado
Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Lemon Vinaigrette: 
  • 6 tablespoons olive oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Juice of 1/2 lemon
  • 1/2 small shallot, finely chopped  
  • Salt and freshly ground pepper
Trout and Steak:
  • 3 New York strip steaks, about 1-inch thick
  • Salt and freshly ground pepper
  • Salt and freshly ground pepper  
  • 4 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 12 ounces wild mushrooms, cut into 1/2-inch pieces
  • 1 clove garlic, finely chopped
  • 1/2 small shallot, finely chopped
  • 1/2 cup dry white wine
  • 4 whole trout, gutted and butterflied
  • 3 cups arugula

Directions

For the vinaigrette: Whisk together the olive oil, honey, mustard, lemon juice and shallots until combined. Season with salt and pepper.

For the trout and steak: Preheat a gas grill to medium-high heat or a charcoal grill to even, hot coals.

Sprinkle the steaks liberally with salt and pepper and rub them with 2 tablespoons of the olive oil. Grill, turning once, until cooked to the desired doneness, about 5 minutes per side for medium. Allow the cooked steaks to rest off the heat for at least 10 minutes before serving.

Place a large skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. Add the mushrooms, garlic and shallots to the skillet and cook, stirring occasionally, until the mushrooms are tender, 5 to 6 minutes. Add the wine and cook until almost completely reduced, 2 to 3 minutes. Season the mushrooms with salt and pepper and transfer to a dish.

Wipe out the skillet that the mushrooms were cooked in and return it to medium-high heat with the remaining olive oil and butter. Sprinkle the flesh of the fish liberally with salt and pepper and divide the cooked mushrooms among them, stuffing the cavity of each fish. Working in batches as needed, carefully cook the fish fillets, turning once, until the skin is golden brown and the flesh is cooked through, about 5 minutes per side.

To serve, slice the steak and arrange it on a platter. Slice the fish fillets in half and arrange alongside the steak. Toss the dressing with the arugula and serve the salad alongside.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Braised Quails with Wild Mushrooms

Recipe courtesy of Laura Calder

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Sausage-Stuffed Mushrooms

Recipe courtesy of Tia Mowry

Stuffed Mushroom Caps

Recipe courtesy of Laura Calder

Wild Berry Mojito

Recipe courtesy of Tony Abou-Ganim

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here