INGREDIENTS:
- Azero Steelhead fillets (from the back of the fish), skin on
- Olive oil
- Salt
For the Broccoli Romesco:
- Broccoli florets (replacing tomato and bell pepper in classic romesco)
- Almonds, toasted
- Olive oil
- Olives
- Serrano chile, chopped
- Garlic
- Salt
For the Lemon Relish:
- Lemon zest, finely chopped
- Pickled black olives, chopped
- Olive oil
- Sea salt & cracked pepper
chef’s note
- In the Valle de Guadalupe, grapevines are a natural part of the landscape. Using dried grapevines to fuel the grill infuses the fish with a gentle, aromatic smoke—adding a touch of sweetness and subtle complexity that truly reflects the flavors of Baja wine country.
INSTRUCTIONS
Broccoli Romesco:
Blanch broccoli florets, then blend with toasted almonds, olives, serrano chile, olive oil, garlic, and salt to a thick, textured sauce.
Lemon Relish:
Mix finely chopped lemon zest with pickled black olives, olive oil, salt and pepper.
Prepare the Fillet:
Pat steelhead fillets dry and season with salt and a touch of olive oil (and a little of the same rub as above, minus the chili powder, if desired). If extra crisp skin is desired, air-dry fillet, skin side up, uncovered in the fridge for 1–2 days.
Grill:
Grill fillet skin-side down over medium-high heat until the skin is crispy and the fish is very rare on the top. Check frequently to ensure the skin is crisped.
Plate:
Spread broccoli romesco on the plate, place grilled fillet on top (skin side up), and garnish with lemon-pickled olive relish.
TIPS
If grapevine cuttings aren’t available, use fruitwood or a mild hardwood for gentle smoke—though grapevines offer a unique, regional flavor that truly sets this dish apart.
