Steelhead Trout, Romesco, Aioli, Snap Pea

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Canadian Steelhead Trout 10 lb
Butter 1 tbsp
Club House La Grille Fiery Habanero & Roasted Garlic 2 tbsp
Orange cherry tomatoes 6 each
Orange bell peppers 2 each
Bread 1 slice
Toasted almonds 1/2 cup
Olive oil 1/4 cup
Egg yolks 2 each
Garlic, cloves 5 each
Oil per egg yolk 2-3 cups
Lemon juice 1 tsp
Snap peas 1 cup


This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.

For the Steel Head Trout: Fabricate and slice into filets. Score the skin and sear skin side down. Flip and baste with butter.

For the Romesco: Char tomatoes and bell peppers. Blend all ingredients together and season to taste.

For the Aioli: Add the egg yolks and garlic to food processor. Process until the egg yolks increase volume. Slowly add the oil then the lemon juice. Reserve for use.

For Serving: Spread the romesco on the plate and place the Canadian steelhead trout on top. With a squeeze bottle dot the aioli onto the plate. Finish with snap peas.

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