Steelhead with Charred Corn & Poblano Relish
Roasted steelhead gets a summer glow-up with a smokey corn and poblano relish, wild rice, and a sprinkle of cotija cheese. Think backyard BBQ vibes with a fresh, laid-back twist.
Yield: All recipes serve 2 people
Chef Notes: Feel free to cook the wild rice in chicken or vegetable stock.
I love using ancho chile powder for this dish instead of traditional chile powder.
Good substitutes for Steelhead are Salmon or Arctic Char.
Components
Charred Corn & Poblano Relish
Roasted Steelhead
Crumbled Cotija
Wild Rice
Mise
Make the Charred Corn & Poblano Relish:
Char the poblano pepper▸ using a gas stove or under the broiler.
Transfer to a large bowl, wrap tightly with plastic wrap and steam the pepper for 10 minutes before dicing.
Use the gas stove or under the broiler, char the corn on the cob. Remove kernels from the cob once cooled.
In a small bowl, combine diced peppers, charred corn, 1 t chile powder, ¼ t ground cumin and a large pinch of salt.
Prepare the Wild Rice: Fill a large pot with boiling water. Add the wild rice with a large pinch of salt and cook until the wild rice is cooked through, about 30-40 minutes. Strain the rice from the boiling water and quickly cover to steam the rice as you continue preparing dinner.
Pick the cilantro leaves off the stems, mince the leaves and discard the stems.
Crumble the Cotija using your hands.
Roast the Steelhead: Heat oven to 400°F . Place the steelhead on sheet tray and season with olive oil, salt and pepper. Roast until the steelhead is cooked through, and internal temp reaches 140°F.
Finish
Place a portion of steelhead on top of a bed of wild rice.
Top with the charred corn relish.
Garnish with cotija and enjoy!