Smoked Steelhead Trout and Braised Bok Choy

Smoked Steelhead Trout and Braised Bok Choy

We got a break from the heat today and decided to celebrate by enjoying the outdoors...in the middle of the day! My husband is usually the weekend chef and I get to reap the benefits. These recipes were his creation entirely. We knew we wanted to braise the bok choy and thought it might be fun to smoke trout or salmon, but we got the suggestion for the steelhead trout from Quality Seafood (bring your Go Local Card for a 5% discount). It turned out to be delicious and now we have some leftover for breakfast, unless our three year old eats it all before tomorrow...

Smoked Steelhead Trout

2 pounds of steelhead trout, rinsed and dried

1-2 teaspoons of sugar sprinkled on the fish

capers (optional)

salt & pepper

Smoke for 3-4 hours at 200 degrees in a smoker or grill (we added oak branches to the smoker, but oak chips are fine, too)

**If you don't have a smoker, you can always buy already smoked trout or salmon at Quality Seafood

Braised Bok Choy

one bunch of bok choy, chop stems and leaves (Johnson's Backyard Garden at Austin Farmers' Market on Wednesday or Saturday)

salt & pepper

one small red onion, chopped (Johnson's Backyard Garden at Austin Farmers' Market on Wednesday or Saturday)

2 cloves of minced garlic (Milagro Farms)

dash of paprika

Texas Olive Ranch olive oil 

1. In a cast iron skillet, heat olive oil and add garlic, paprika, salt, pepper, onion and bok choy stems. 

2. Once onion is translucent and bok choy stems are tender, add the bok choy leaves, a little more olive oil, cover and let steam. Make sure they are still bright green, but wilted.