Steelhead Trout & Saffron Rice

This recipe is spanish/paella influenced, and the steelhead trout flavor can mesh well with the strong, smokey flavors in the rice.

Ingredients

6 oz steelhead trout filet (any fish can be substituted really)

Brown Rice

2 Tbsp Tomato paste/puree

1 Tbsp Paprika

1 tsp Smoked Paprika

Saffron - 5 strands

Salt

1/2 small Onion - diced

1 clove of Garlic - diced

Steps

Fish: Prepare the fish according to your favorite methods (grill, bake, pan-sear, broil, etc.) - Season lightly as the rice will provide a lot of the flavor (salt, pepper, olive oil is good enough).

Rice: If you're preparing the rice from scratch, you'll want to boil the water with the (Tomato paste, Paprika, Smoked Paprika, Saffron, Salt, Onion and Garlic)

If you're using parboiled rice, just saute the onions, garlic, add the rice, add 1/4 cup water, tomato paste and spices, then reduce down in a saucepan or skillet.

Tip: When using saffron, it is best to soak it in lukewarm water to extract the exquisite color and taste. You can use this water in the rice preparation.