Steelhead Trout with Bulgur, Pomegranate, Avocado, and Lime

Ingredients

2T                 Extra virgin olive oil                      

3/4lb             Steelhead Trout  (Skin off)                              

2t                   Packed zest of lime                      

1/4C (Scant) Lime juice                                     

                      Grey sea salt                                

                      Freshly ground black pepper         

4ea                Scallions, roughly chopped

2t                   Fresh ginger, minced

1 clove          Garlic, minced

3-1/2oz          Dry bulgur

1C                 Vegetable stock

1/2C              Pomegranate arils

1/2C              Cilantro, roughly chopped

1/2ea             Avocado, thinly sliced lengthwise

Process

Position rack in the middle of the oven

Preheat the oven to 400F

Brush 1T of oil onto the salmon

Combine the lime zest, 1/4t of salt, and a pinch of black pepper

Rub on top of the fish and set aside for up to 30 minutes

Heat the remaining 1T of oil in a large cast iron skillet over medium heat

Add the scallions, ginger, and garlic

Cook, stirring occasionally, until just softened (2 to 3 minutes)

Add the bulgur and stock

Stir until well combined, and cook for about 3 minutes

Put the trout on top of the bulgur

Season with 1/4t of salt and several grinds of black pepper

Transfer the skillet to the oven

Cook the trout until just cooked through. (About 6 to 7 minutes)

Remove the skillet from the oven

Cover tightly with foil and let sit on the stovetop for 15 minutes

Remove the trout from the skillet

Fluff the bulgur with a wooden spoon

Stir in 1/2 of the pomegranate arils, 1/2 of the cilantro, and a healthy drizzle of oil

Scatter the remaining cilantro over the dish

Season to taste with salt and pepper

Place the salmon and avocado on top of the bulgur

Scatter the remaining pomegranate arils over the dish

Drizzle 1T of lime juice over everything

Serve hot, or at room temperature.