Oven-Roasted Steelhead with Orange–Lemon Honey Glaze, Crispy Brussels & Avocado-Cucumber Salad

Crispy-skinned steelhead with a bright, salty-sweet citrus glaze feels restauranty, but it’s weeknight-simple. Brussels sprouts roast until caramelized while you throw together a quick, creamy avocado-cucumber salad for cool crunch and contrast.

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Ingredients

Fresh Steelhead Trout Fillet 12 oz (about 3/4 lb), skin-on $11.99/lb
Brussels Sprouts 12 oz, trimmed and halved $2.99/lb
Fresh Medium Ripe Avocado 1 avocado, diced $1.00 each
Cucumber 1 cucumber, thinly sliced (or half-moons) $0.79 each
Kroger® Fresh Lemons Bag 1 lemon (zest + 2 Tbsp juice) $4.99 (2 lb bag)
Kroger® Fresh Navel Oranges Bag 1 orange (zest + 3 Tbsp juice) $6.99 (4 lb bag)
Green Onions 2 green onions, thinly sliced $1.29 each
Garlic (bulb) 2 cloves, finely grated or minced $0.69 each
Olive oil 3 Tbsp (divided)
Honey 1 Tbsp
Dijon mustard 1 tsp
Salt and black pepper to taste
Red pepper flakes (optional) pinch
Chateau Ste. Michelle Dry Riesling Washington White Wine 1 x 750 ml (serves 2) $7.99

Instructions

Prep the oven and pans: Heat oven to 425°F. Line a sheet pan (or lightly oil it).
Prep the Brussels sprouts: Trim and halve 12 oz Brussels sprouts. Toss with 1 1/2 Tbsp olive oil, 1/2 tsp salt, and black pepper. Spread cut-side down on the sheet pan.
Start roasting: Roast Brussels sprouts at 425°F for 18 minutes.
Make the citrus-honey glaze: In a small bowl, whisk 3 Tbsp orange juice, 2 Tbsp lemon juice, 1 tsp Dijon, 1 Tbsp honey, 1 grated garlic clove, and a pinch of red pepper flakes (optional).
Season the fish: Pat 12 oz steelhead dry. Rub skin side with a little oil. Season flesh with 1/2 tsp salt and pepper. Zest a little lemon and orange over the fish (save a pinch of zest for the salad if you like).
Add fish to the pan: After Brussels have roasted 18 minutes, stir/flip them. Push sprouts to one side and place the steelhead on the other side, skin-side down.
Glaze and roast: Brush half the glaze over the steelhead. Roast 8–10 minutes more, until the fish flakes easily and the sprouts are deeply browned (steelhead usually lands around 125–135°F for medium).
Finish glaze: In a small skillet or microwave-safe cup, warm remaining glaze 30–45 seconds until slightly syrupy (don’t boil hard). Brush over fish right before serving.
Make the avocado-cucumber salad: Combine 1 thinly sliced cucumber, 1 diced avocado, 2 sliced green onions, 1 1/2 Tbsp olive oil, 1 Tbsp lemon juice, and a pinch of salt and pepper. Toss gently.
Serve: Plate steelhead with roasted Brussels sprouts and the avocado-cucumber salad. Add extra citrus zest on top if you want it extra fragrant.

Cook time: 45 minutes

Estimated cost: $14–18

Health notes: ~750–900 kcal per serving (depends on oil + avocado). High in protein and omega-3s (steelhead), high fiber (Brussels + cucumber), plus potassium and heart-healthy fats (avocado). Keep sodium in check by seasoning lightly before glazing.

Drink pairing: Go for a white with zippy acidity to cut the salmon’s richness and play with citrus—or a light, herbal red if you prefer red with fish.

Wine picks:

Chateau Ste. Michelle Dry Riesling Washington White Wine $7.99 1 x 750 ml (serves 2)
Mar de Frades Atlantico Albarino Spain White Wine $30.99 1 x 750 ml (serves 2)

Why it works: For oven-roasted steelhead with an orange–lemon honey glaze, you want a wine with brisk acidity to cut the fish’s richness, plus citrus/stone-fruit aromatics to echo the glaze—while staying dry enough not to turn the honey component cloying. A dry Riesling is the most dialed-in match here; Albariño is a great alternative with a slightly more saline, coastal snap that also works beautifully with roasted Brussels sprouts and the cool avocado-cucumber side.

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