Serves 2

• 1 pound wild steelhead trout, skin on, cut into two even pieces (cleaned and dried)

• 2 Tbsp coconut oil

• 2 cloves, smashed

• 1 lemon, cut into wedges

• Handful of micro greens for garnish

Heat coconut oil in skillet over medium-high heat (if it's smoking, it's too hot!).

Place fish in skillet skin side down (make sure skin does not stick to the bottom). Press down on fish with spatula and cook 3-4 minutes to create even, crisp browning. If you can shake the pan and the fillet moves, flip fish over carefully. Cook to your liking (3-5 more minutes depending on thickness). Remove from pan and place skin side up, covered in foil.

Add garlic the skillet and cook for about a minute until browned.

Serve with lemon wedges, micro greens, and your favorite vegetable on the side.