Fish & Seafood

Pan Seared Steelhead Trout

Steelhead trout are basically ocean faring rainbow trout

They spawn in fresh water but live in the ocean and because their diet is krill based, like salmon, their flesh takes on the same pink color

In fact they taste a lot like salmon and grow almost as large but they generally cost less per pound (which we like)

Also due to the fact that they spend most of their time in the ocean they tend to take on a silvery skin as opposed to the rainbow colors of their freshwater kin

Steelhead are sold as two fillets normally so I’m going to use one for this recipe and save one for another day

We are going to remove a strip of the belly fat and the tail section (which will be cooked up for the pets)

Now I can cut them into 4 uniform fillets

I like to pat both sides with a paper towel to get any extra moisture out

This is especially important if your leaving the skin on and want it crispy

Rub a little olive oil into the skin

Pretty

Next up we will need 2 tablespoons of olive oil, 2 tablespoons of butter and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

Preheat your oven to 350 F

I sprinkle the skin side with a little bit of kosher salt and ground black pepper

Note:  When cooking fish with the skin on either choose a fish that has smooth skin like salmon and trout, or make sure you have your fish monger remove any protruding scales that you would find on fish like red snapper

Add the butter and olive oil to an oven proof pan

You want to get this bubbling and very hot to achieve a crisp skin

Lay your fish skin side down

Season the flesh side with the kosher salt, ground black pepper, garlic powder and onion powder

Sear for 4 minutes without touching or moving them around

Flip and place in the oven for 2 minutes more or until a knife inserted into the thickest part comes out easily

My… my they look good

I imagine you may have heard of a show called Chopped

If you have watched it you will know that one thing that ticks the judges off is when a contestant gets the fish skin very crispy and then tops it off with wet salads or sides

When you top your crispy skin with something wet the skin becomes soggy

Now you did a lot of hard work to ensure a crispy skin so I beg you, serve the fish on top, skin side up (you will thank me for this)

We served our trout with our Crispy Potato Rounds and our Buttery Julienned Carrots!

Enjoy!!!

Simply Sundays! ~ Pan Seared Steelhead Trout

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

4 steelhead trout fillets (cut from 1 whole fillet)

2 tablespoons of olive oil

2 tablespoons of butter

1 teaspoon kosher salt

1 teaspoon of ground black pepper

1 teaspoon of garlic powder

1 teaspoon of onion powder

Directions

Strip off the belly fat and the tail section from 1 trout fillet.  Then cut the fillet into 4 even portions.  Pat both sides with a paper towel to get any extra moisture out

Rub a little olive oil onto the skin side then sprinkle with a little kosher salt and ground black pepper

Preheat an oven to 350 F.  Add 2 tablespoons of olive oil and 2 tablespoons of butter to an oven proof pan.  Make sure the oil and butter are bubbling and the pan is very hot

Lay your trout in the pan skin side down and sprinkle to flesh side with kosher salt, ground black pepper, garlic powder and onion powder.  Sear for 4 minutes without touching or moving the fish around

Flip and place in the oven for 2 minutes more or until a knife inserted into the thickest part comes out easily.  Serve immediately

Tools used to make this recipe

Architec Gripperwood Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

Lodge Cast Iron Pan 

OXO Good Grips Fish Turner

© Simply Sundays 2017
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2 comments on “Pan Seared Steelhead Trout

  1. I saw Jamie Oliver do just this. But he scored (or sliced) the skin and then he added Fennel. Between the scores. He says it steams it. From the inside.

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