Recipe: Citrus steelhead crudo

The silky texture and rich flavor of sustainable steelhead trout makes it perfect for raw dishes like crudo. Give it a try with this simple, elegant recipe: Place two steelhead fillets flesh-side up on your work surface and slice 1/8-inch thick (do not slice through skin). Flip over and carefully slide the knife under the skin to remove. Divide slices between plates. Peel 2 blood or Cara Cara oranges and cut flesh into wedges along the sides of each segment (supreme style). Squeeze out and reserve any juice from the scraps. Cut orange wedges into smaller pieces and scatter over fish, along with 1/4 c thinly-sliced fennel or celery and 6 green olives cut into matchsticks. Sprinkle with good olive oil, reserved orange juice, and flaky sea salt.