Careme

Ingredients

• Fresh Steelhead Trout Fillet 12 oz (about 2 portions) $8.99 sale (1 lb)
• Fresh Large Ruby Red Grapefruit - Each 1 grapefruit (zest optional; juice + segments) $2.49/lb (each)
• Kroger® Whole Garlic Bulbs 2 cloves, minced $2.49 (5 ct)
• Olive oil 2 Tbsp, divided
• Brown sugar or honey 1–2 Tbsp (to taste)
• Soy sauce (optional) 1 tsp (adds savory balance)
• Salt & black pepper To taste
• Fresh Large Ripe Avocado 1 avocado, sliced $2.50 sale (each)
• Simple Truth Organic® Baby Spring Mix 3–4 packed cups $3.00 sale (5 oz)
• Mint (optional) 1–2 Tbsp, chopped (or skip) $1.29 (1 ct)

Instructions

1. Heat broiler to HIGH. Line a sheet pan with foil; oil it lightly.
2. Make the glaze: juice half the grapefruit (about 3 Tbsp). In a small bowl mix grapefruit juice + 1–2 Tbsp brown sugar/honey + 1 Tbsp olive oil + minced garlic + 1 tsp soy (optional) + pinch of salt + black pepper.
3. Broil the fish: place steelhead skin-side down on the pan. Brush with glaze. Broil 6–10 minutes (depending on thickness) until it flakes easily and glaze bubbles and slightly caramelizes. Brush once more halfway through.
4. Segment the grapefruit: cut peel/pith off the remaining grapefruit half; cut between membranes to release segments. Squeeze any leftover juice into a bowl for dressing.
5. Salad: toss spring mix with 1 Tbsp olive oil + 1–2 Tbsp grapefruit juice (from segmenting) + pinch of salt + pepper. Top with avocado slices and grapefruit segments. Add chopped mint if using.
6. Serve: plate broiled steelhead with the grapefruit-avocado salad. Spoon any pan juices over the fish.