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ROASTED STEELHEAD WITH DER Cook Time Serves MANDARIN CRANBERRY RELISH Un 12 min O CRT Here's a light and festive way to serve steelhead filets during the holiday season: Try serving the fish with jasmine rice and a steamed green vegetable, such as asparagus or broccolette, and/or a side salad. Ingredients Method 1/3 cup dried cranberries 1. Very coarsely chop the cranberries. Place cranberries in a bowl 1 cup sliced mandarin orange segments (see Note) and pour in 1 cup warm water. Let cranberries soak 30 minutes. Drain 1 tbsp mandarin or regular orange juice cranberries well and set in a clean bowi. Add the sliced oranges, juices, 1 tbsp fresh lime juice sugar, ginger, cumin, cilantro (or mint), red pepper flakes and salt and mix 1 tbsp brown sugar 1/8 tsp ground ginger 1/8 tsp ground cumin 2 tbsp chopped fresh cilantro or mint Pinch red pepper flakes to combine. Cover and refrigerate until needed for the fish. Relish can be made a few hours before needed. 2. Preheat oven to 400 F. Combine oil and curry powder in a small Salt to taste bowi. Line a baking sheet with parchment paper. Set on the steelhead 2 tbsp vegetable oil fillets, skin-side down. Brush each piece of fish with some of the oil/curry 1 tsp curry powder powder mixture, and then season with salt. Bake steelhead 12 minutes, or 6 (140 to 170 gram) steelhead fillets until cooked through. Serve fish with the relish, for spooning on top of it. Note: 2 to 3 mandarin oranges, depending on size, when peeled, separated into segments, and sliced, widthwise, should yield the amount needed here
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