Oven-Glazed Steelhead with Crispy Brussels Sprouts & Grapefruit–Green Onion Salad
Pacific Northwest vibes, weeknight edition: sale-priced steelhead gets a maple-mustard broil that turns lacquered and irresistible, while Brussels sprouts roast until crispy-edged. A quick grapefruit-green onion salad cuts through the richness with bright, winter-citrus snap.
Back to full listIngredients
- Fresh Steelhead Trout Fillet 1 lb steelhead fillet, skin on preferred $8.99 (sale) per 1 lb
- Kroger® Brussels Sprouts BIG DEAL! 12 oz Brussels sprouts, halved $6.00 per 24 oz
- Kroger® Fresh Red Grapefruit Bag 1 grapefruit (segments + 1 Tbsp juice) $6.49 per 5 lb
- Organic Green Onions 2 green onions, thinly sliced $2.19 per 1 each
- Olive oil 2 Tbsp, divided not provided
- Dijon mustard 1 1/2 Tbsp not provided
- Maple syrup (or honey) 2 tsp not provided
- Garlic (minced) 1 clove, minced (or 1/2 tsp diced garlic) $1.50 per 1 ct (if buying whole)
- Salt and black pepper to taste not provided
- Red pepper flakes (optional) pinch not provided
Instructions
- Prep oven & pan: Heat oven to 450°F. Line a sheet pan with foil for easy cleanup. Halve 12 oz Brussels sprouts and toss with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- Start roasting sprouts: Spread Brussels sprouts cut-side down on the sheet pan. Roast 18–22 minutes until browned and crisp at the edges.
- Make glaze: In a small bowl mix 1 1/2 Tbsp Dijon mustard, 2 tsp maple syrup (or honey), 1 minced garlic clove (or 1/2 tsp diced garlic), 1 Tbsp grapefruit juice, and a pinch of black pepper.
- Prepare fish: Pat 1 lb steelhead dry. Season with 1/2 tsp salt and 1/4 tsp pepper. When sprouts have roasted ~20 minutes, push them to one side of the pan and place steelhead on the other side (skin-side down). Brush the mustard-maple glaze generously over the top of the fish.
- Oven/broil finish: Roast 8–10 minutes until steelhead flakes easily (125–130°F for medium). For extra lacquer, switch to broil for the last 1–2 minutes—watch closely so the glaze doesn’t burn.
- Quick grapefruit salad: While fish cooks, segment 1 grapefruit (cut away peel/pith, then cut segments free). Toss grapefruit segments with 2 sliced green onions, 1 tsp olive oil, a pinch of salt, and a pinch of red pepper flakes (optional).
- Serve: Plate steelhead with roasted Brussels sprouts. Spoon any pan glaze over the fish and serve the grapefruit–green onion salad on the side for brightness.
Cook time: 55 minutes
Estimated cost: $22–30
Health notes: Approx per serving: ~650–800 calories depending on oil and portion size. Excellent omega-3s from steelhead; Brussels sprouts are high in fiber and vitamin C. Keep sugar lower by using 1 tsp maple and leaning on mustard + citrus for flavor.
Drink pairing: Steelhead’s rich, salmon-like texture loves whites with lift and a touch of texture: Pinot Gris-style (Oregon/Washington) is a natural. For something more classic, Chardonnay-style (lightly oaked) echoes the caramelized glaze. If you want extra zip with grapefruit, Sauvignon Blanc-style is perfect—just keep it not too grassy.