Name: Pan-Seared Cornmeal-Crusted Steelhead Trout with Herbed Pea Purée and Roasted Spring Radishes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Pacific Northwest / Modern American
Ingredients: 640 g Steelhead trout fillets, skin-on; 8 tbsp (about 1/2 cup / 80 g) Fine yellow cornmeal; 3 cups (about 480 g) Frozen or fresh peas; 4 tbsp (56 g) Unsalted butter (for purée); 28 pieces (about 280 g) Small spring radishes, trimmed and halved; 2 pieces (use ~1 lemon for the purée; reserve extra for wedges) Lemon (juice + wedges); 4 tbsp (packed, about 16 g) Fresh parsley and chives, chopped (mixed); 4 tsp (20 mL) Olive oil (for roasting radishes); 1 tbsp (15 mL) Neutral oil (for pan-searing, e.g., grapeseed or canola)

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