Crispy-Skinned Steelhead with Lemon-Garlic Butter, Blistered Tomatoes & Zucchini (Serves 2)
Quick-searing steelhead with a lemon-garlic butter sauce and a warm sauté of blistered grape tomatoes and zucchini. Bright, rich, and very different from the clam pasta.
Back to full listIngredients
- Steelhead Fillet (Fresh Farm Raised) 12 oz, skin-on (2 portions) $11.99 (sale) per 1 lb
- Organic Zucchini Squash 1 medium (about 10–12 oz), sliced into half-moons $2.79 (reg) per 1 lb
- Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz $3.50 (sale) per 10 oz
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (reg) per 3 ct
- Lemon 1 (zest + 2 Tbsp juice)
- Olive oil 1 1/2 Tbsp
- Unsalted butter 1–2 Tbsp
- Red pepper flakes (optional) pinch
- Salt & black pepper as needed
- Cooked rice or roasted potatoes (optional, for serving) enough for 2
Instructions
- Pat steelhead dry. Season flesh side with salt and pepper; lightly season the skin side too.
- Heat a large skillet over medium-high. Add 1 Tbsp olive oil.
- Place fish skin-side down and press gently with a spatula for 10 seconds so the skin contacts the pan. Cook 4–6 minutes until the skin is crisp and the fish is ~70% cooked up the side.
- Flip and cook 1–2 minutes more (or to 125–130°F for medium, 140°F for well-done). Transfer to a plate, skin-side up to keep it crisp.
- Reduce heat to medium. Add remaining 1/2 Tbsp olive oil to the same pan. Add zucchini; cook 3 minutes.
- Add tomatoes and a pinch of salt; cook 3–5 minutes until blistered and jammy. Stir in garlic and (optional) red pepper flakes for 30 seconds.
- Turn heat to low. Add butter, lemon zest, and lemon juice; swirl to make a quick pan sauce. Taste and adjust salt/pepper.
- Spoon the tomato-zucchini mixture and lemon-butter sauce over the steelhead. Serve with rice or potatoes if you want it more filling.
Health notes: High in protein and omega-3s. Keep butter to 1 Tbsp and add extra veggies to lighten.
Drink pairing: Washington Chardonnay (unoaked or lightly oaked) or a crisp Rosé.