AquaGold Seafood/Michael Cutler
1 fresh steelhead ;llet
( 1 1/2 pounds)
1 tablespoon each ;nely diced red,
green and yellow bell pepper
1 large egg
Salt and pepper
2 cups fresh white bread crumbs,
4 tablespoons olive oil, divided
2 large yellow onions, thinly sliced
1 cup light mayonnaise (not
1 medium chipotle pepper in
1 dozen slider buns
Remove skin and dark meat from steelhead. Mince very ;ne by hand. Place in a bowl
and mix with bell peppers, egg, and salt and pepper to taste.
Add 1 cup bread crumbs and stir just until blended. Form into twelve 3-inch patties.
Heat 2 tablespoons oil in a large skillet over medium-low heat. Add onions and sauté
until tender and golden brown, about 20 minutes. Season to taste with salt and pepper.
In a small food processor, puree mayonnaise, chipotle pepper and 1 teaspoon
When onions are done, remove from the pan and set aside. Add 2 tablespoons oil to
the skillet. Dredge the patties in 1 cup bread crumbs, covering each side lightly. Cook
over medium heat until done, about 3 minutes per side.
To serve, place a spoonful of adobo mayo on each bun, add a steelhead patty and top
with sautéed onions. Serve immediately. Makes 4 servings.