Steelhead Trout with Sun-Dried Tomato Pesto The sauce with this fish is amazing. It’s inspired by Spanish cooking, which uses plenty of nuts, garlic, olive oil and vinegar in their sauces. This pesto is also delicious with grilled chicken. Serves 4 ¼ cup (60 mL) sliced raw almonds ¼ cup (60 mL) diced sun-dried tomatoes packed in oil 2 cloves garlic, peeled and roughly chopped 1 tsp (5 mL) paprika powder (not smoked) 1/4 cup (60 mL) (approx) olive oil 2 tbsp (30 mL) red wine vinegar 2 sprigs fresh parsley salt, to taste 1 large fillet steelhead trout, skin on salt and pepper, to taste canola oil, for frying

In a food processor or blender, pulse together (not purée) the ground almonds, sun-dried tomatoes, garlic, paprika, olive oil, red wine vinegar, parsley and salt to a coarse paste. Add more olive oil, if necessary. Sauce should be coarse but not too firm. Rinse and dry the fish fillet. Cut crosswise into individual serving sizes and sprinkle with salt and pepper. In a large skillet, heat the oil over medium-high heat. When the pan is hot, add the fish, skin side up and flesh side down. Cook the fish for about 5 minutes before turning over and finishing the cooking, another 5 minutes, or until the fish is just barely cooked through. The fish will continue to cook after it has been removed from the pan. Serve the fish topped with the sun-dried tomato pesto.