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Steelhead Trout with Asparagus Cashew Cream One Star

Steelhead Trout with Asparagus Cashew Cream

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 24 minutes

Cook Time: 11 minutes

Ingredients: Add ingredients to List

1/2 cup unsalted cashew
1 (1 lb.) bunch asparagus
1/4 teaspoon kosher salt
4teaspoon pure olive oil, divided
4 (6 oz) steelhead trout fillets, skin on
1/2 tablespoon freshly ground black pepper
3/4 cup water
1/2 cup sliced mushrooms
2 teaspoon fresh thyme leaf or 1/2 teaspoon dried
2 whole cloves garlic, minced
2 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/2 cup fresh thyme leaf (for garnish-optional)

directions:

1. If time allows, several hours before cooking, place cashews in a bowl and cover with cold tap water. Otherwise, cover with water as you begin to prepare the fish.
2. Preheat the grill to medium-high. Break woody ends off asparagus stalks. In a medium bowl, mix stalks with salt and 1 tsp. of the oil. Set aside.
3. Rinse fillets under cold water and pat dry with a paper towel. Season flesh with pepper and rub remaining 1 Tbsp. oil on the skin side of each fillet.
4. Place asparagus on the grill and cook for 5 to 7 minutes, or until spears are tender. Roll the spears once for even cooking. Transfer asparagus to a plate and place trout on the grill, skin side down. Cook for about8 to 10 minutes or until the flesh becomes opaque. Do not flip trout during cooking.
5. Meanwhile, drain cashews and place in a blender or food processor with the water. Blend until very smooth, about 1 minute. Set aside half the asparagus. Chop the remaining half and add to the cashew mixture, along with mushrooms, thyme, garlic, lemon juice, and cayenne. Blend until smooth. Add extra water if cream is too thick.
6. To serve, divide trout among 4 plates. Place a few spears of the asparagus on each plate. Top trout with 1 Tbsp. of the sauce and serve remaining sauce on the side. If desired, top with fresh thyme leaves and serve with a crusty Nature's Place baguette.
Source: fresh Magazine May, June 2010

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Quantity Ingredients  
1/2 cup unsalted cashew  
1 (1 lb.) bunch asparagus  
1/4 teaspoon kosher salt  
4teaspoon pure olive oil, divided  
4 (6 oz) steelhead trout fillets, skin on  
1/2 tablespoon freshly ground black pepper  
3/4 cup water  
1/2 cup sliced mushrooms  
2 teaspoon fresh thyme leaf or 1/2 teaspoon dried  
2 whole cloves garlic, minced  
2 1/2 teaspoons fresh lemon juice  
1/8 teaspoon cayenne pepper  
1/2 cup fresh thyme leaf (for garnish-optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 420 kcal (21%)
Calories from Fat 216 kcal (0%)
Total Fat 24 g (36%)
Saturated Fat 4 g (20%)
Cholesterol 100 mg (33%)
Sodium 220 mg (9%)
Total Carbohydrates 11 g (3%)
Dietary Fiber 3 g (12%)
Protein 41 g (68%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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