MERMAN'S REVENGE RECIPE
STEELHEAD TROUT CRUDO
Delicate slices of chilled steelhead trout finished with a bright orange, lemon and lime vinaigrette, savory miso and soy sauce, thinly sliced shallots, jalapeño, fresh parsley and a final sprinkle of Merman's Revenge Lemon Pepper Seasoning.
LET'S COOK
DIRECTIONS
START WITH FISH PREPARED FOR RAW SERVICE
Choose steelhead trout specifically sourced and handled for eating raw, and confirm appropriate parasite-control handling with your seafood supplier. Keep it refrigerated until slicing. Remove the skin and check carefully for pin bones. The recording uses steelhead trout, although other appropriately prepared fish may be used.
FIRM THE TROUT FOR SLICING
Set the skinless fillet on a clean tray and place it briefly in the freezer just until the surface firms enough for clean slicing, approximately 10–20 minutes depending on thickness. It should not freeze solid. This short chilling step is for texture only; it does not make raw fish safe to eat.
START THE CITRUS VINAIGRETTE
In a small mixing bowl, measure 1 tablespoon of fresh lemon juice. Finely zest half an orange directly into the bowl, then squeeze in the juice of that same half. Add 1 teaspoon of fresh lime juice, removing any seeds.
ADD SOY SAUCE & MISO
Whisk in 2 tablespoons of soy sauce. Add a very small amount of brown miso paste, about ¼ teaspoon to start, and whisk until dissolved. The video uses brown miso rather than the milder white miso called for in the original version, so begin lightly and taste before adding more.
EMULSIFY WITH OLIVE OIL
While whisking continuously, slowly drizzle 3 tablespoons of extra-virgin olive oil into the citrus and miso mixture. Continue whisking until the dressing looks smooth and lightly emulsified. Set aside while you slice the chilled trout.
SLICE THE TROUT AGAINST THE GRAIN
Use a very sharp, clean knife to cut the firm trout across the grain into thin slices, about ¼ to ½ inch thick. Use smooth strokes rather than sawing, wiping the knife between slices to keep each cut neat. Return the fish to refrigeration if you need to pause.
ARRANGE THE CRUDO
Lay the trout slices in a single, slightly overlapping layer on a cold platter or individual plates. Leave enough space to spoon the vinaigrette around and over the fish.
PREPARE THE GARNISHES
Slice the shallot and jalapeño as thinly as possible, then finely chop the fresh parsley. Scatter the shallots and jalapeño over the trout so each serving has a little of both.
ADD LEMON PEPPER & DRESSING
Sprinkle a light layer of Merman's Revenge Lemon Pepper Seasoning over the plated trout. Whisk the vinaigrette again if it has separated, then spoon it over the slices, letting it run into the spaces between the fish.
FINISH WITH PARSLEY & SERVE
Scatter the freshly chopped parsley over the dressed trout. Serve immediately while thoroughly chilled. Do not leave raw fish at room temperature for extended periods.
MADE WITH
LEMON PEPPER SEASONING
Bright lemon and cracked black pepper finish the citrus-miso vinaigrette without overpowering the delicate, thinly sliced steelhead trout.
EXPLORE LEMON PEPPER →
GOOD TO KNOW
TIPS FROM
THE MERMAN
BUY FISH INTENDED FOR RAW CONSUMPTION
The term “sushi-grade” alone does not guarantee safety. Confirm appropriate handling and parasite-control freezing with your fish supplier. Short chilling at home for slicing is not a substitute for that handling; people at higher risk of foodborne illness should avoid raw fish.
KEEP THE KNIFE CLEAN
A very sharp knife and a quick wipe between slices help create smooth, attractive pieces of crudo without shredding the delicate flesh.
ADD THE DRESSING JUST BEFORE SERVING
Plate the trout cold, then drizzle with vinaigrette near serving time. The citrus adds brightness, but the fish remains raw.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Video coming soon! Check back for the full step-by-step recipe walkthrough.
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