Market District Recipes: Steel Head Trout, Shrimp Marsala

If you're looking for a couple of seafood dishes to try, check out these two recipes from the Giant Eagle Market District!

Steel Head Trout with Mushroom Cream Sauce

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 15-20 minutes

Ingredients

• 2 lbs Steelhead Trout filets
• 2 tablespoons butter
• 1 cup onion, chopped
• 2 cups sliced Mushrooms
• 2 tbsp Dijon mustard
• 1 cup cream
• 1 cup white wine
• 1 tsp rosemary, minced
• 1 tbsp parsley, minced
• 1 tsp thyme, minced
• Salt and pepper to taste

Directions:

Heat the butter in a large skillet. Season the trout with salt and pepper. Saute the trout over medium heat until golden brown on both sides. Remove from the pan and set aside. Add the onion, mushrooms, rosemary and thyme; sauté till browned. add the wine and let reduce by half. Add the mustard and cream. Cook until slightly thickened. Add the trout and parsley to the pan and cook until warmed through. Season to taste and serve.

Shrimp Marsala

Serves: 6-8
Prep Time: 30 minutes
Cook Time: 10 minutes

Ingredients:

• 2 lb 16-20 count Shrimp
• ¼ cup olive oil
• 1 cup onion, diced
• 1 cup tomatoes, diced
• 1/3 cup celery, diced
• 1/3 cup fennel, sliced
• 2 tbsp currants
• 2 tbsp capers
• 2 tsp pine nuts
• 1 tsp crushed red pepper flakes
• 1 cup marsala wine
• Salt and Pepper to taste

Directions:

Heat a sauté pan over medium high heat. Add the olive oil to the pan then add the onion, celery and fennel. Cook until translucent. Add the remaining ingredients and bring to a simmer. Season the sauce with salt and pepper. Place the shrimp in the sauce and cook until just cooked through.