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Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

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Stovetop Crispy-Skin Steelhead with Lemon–Thyme Pan Sauce + Garlicky Rapini & Yukon Golds

A Pacific Northwest weeknight win: tender steelhead with crisp skin, a punchy lemon–thyme pan sauce, and bright, seasonal rapini. Everything comes together fast on the stove but tastes restaurant-level.

Ingredients

  • Fresh steelhead trout fillet
    12 oz (for 2 portions) $8.99 (sale)
  • Yukon Gold potatoes
    12 oz (about 2 medium), cut into 3/4-inch chunks $1.49/lb (reg)
  • Organic rapini
    10–12 oz, tough stems trimmed $3.99 (reg)
  • Garlic
    2 cloves, thinly sliced $1.50 (reg)
  • Lemon juice (bottled)
    2 tbsp $2.99 (reg)
  • Simple Truth Organic thyme
    1 tsp leaves (or 1/2 tsp dried thyme) $2.79 (reg)
  • Olive oil
    2 tbsp, divided
  • Butter
    1 tbsp
  • Chicken broth
    1/3 cup $1.99 (sale, Simple Truth Organic 32 oz)
  • Salt
    1 tsp, divided (plus more to taste)
  • Black pepper
    1/2 tsp, plus more to taste
  • Red pepper flakes (optional)
    Pinch

Instructions

  1. Prep the potatoes: cut 12 oz Yukon Gold potatoes into 3/4-inch chunks; rinse briefly and drain.
  2. Cook the potatoes (stove): add the potato chunks to a saucepan, cover with cold water by 1 inch, and stir in 1/2 tsp salt. Bring to a boil, then simmer 10–12 minutes until tender. Drain, then toss with 1 tbsp olive oil and a few grinds of black pepper; cover to keep warm.
  3. Prep the fish: pat 12 oz steelhead trout very dry. Season flesh side with 1/2 tsp salt and 1/2 tsp black pepper.
  4. Sear the steelhead (stove): heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Place trout skin-side down and press gently for 20 seconds so the skin contacts the pan. Cook 4–5 minutes until the skin is crisp and the color has risen about 2/3 of the way up the sides. Flip and cook 1–2 minutes more (target medium). Transfer to a plate, skin-side up.
  5. Make the lemon–thyme pan sauce: lower heat to medium. Add 1 tbsp butter and 2 sliced garlic cloves to the same skillet; cook 30–45 seconds until fragrant. Add 1/3 cup chicken broth and scrape up browned bits. Simmer 1–2 minutes, then stir in 2 tbsp lemon juice and 1 tsp thyme leaves. Taste and adjust salt/pepper.
  6. Cook the rapini: add 10–12 oz trimmed rapini to the skillet with the sauce. Toss and cook 2–3 minutes until bright green and tender-crisp. Add a pinch of red pepper flakes if using.
  7. Serve: plate the potatoes and rapini. Set the steelhead on top or alongside and spoon the lemon–thyme pan sauce over the fish (keep skin exposed for maximum crispness).

Health notes: ~650–800 kcal per serving (depends on potato + oil). High-protein, rich in omega-3s; rapini adds fiber and micronutrients. Keep it lighter by using less butter and a smaller potato portion.

Drink pairing: Look for zippy whites that match citrus + bitter greens: WA is a treasure trove. Best: a crisp WA Sauvignon Blanc (gooseberry/citrus) or a WA dry Riesling (lime/stone fruit) to echo the lemon and tame rapini’s pleasant bitterness. Local picks to hunt: Chateau Ste. Michelle (Columbia Valley Riesling) or Goose Ridge (Columbia Valley Sauvignon Blanc).

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You asked

would a chablis pair well?

Careme

Yes—Chablis is a very good match for that steelhead dish. Why it works: - High acidity + lemon: Chablis’ bright acidity mirrors the lemon in the pan sauce and keeps the butter from feeling heavy. - Mineral/saline notes: those “chalky” flavors complement steelhead’s richness (similar to why it works with salmon). - It plays nicely with bitter greens: the lean, crisp profile helps refresh the palate against rapini (or broccolini/kale substitutes). One note: If you go heavy on garlic or make the sauce extra buttery, choose a slightly riper Chablis (village Chablis) rather than the very leanest Petit Chablis. Otherwise either is great.

You asked

Don't see rapini is there a substitute

Careme

Yes—good substitutes (easy to find in WA stores in late February): 1) Broccolini (best swap) - Use the same amount. - Cook time is similar; it’s a little milder than rapini. 2) Kale (bagged chopped kale or bunch kale) - Slice/tear into bite-size pieces. - Add it to the pan sauce with a splash more broth (1–2 tbsp) and cook 3–5 minutes until tender. 3) Brussels sprouts (shaved or thinly sliced) - Thinly slice, then sauté in the pan sauce 4–6 minutes until tender with a little browning. 4) Baby bok choy - Halve small ones or slice larger. - Add stems first for 1–2 minutes, then leaves for 30–60 seconds at the end. If you tell me what greens you do have (kale salad kit, bok choy, Brussels sprouts, spinach, etc.), I’ll pick the best one and adjust the exact cook step.

You asked

Can I do this with steal head trout instead of salmon?

Careme

Yes—steelhead trout works perfectly here (and the recipe you referenced is already written for steelhead). If you were swapping steelhead for salmon, treat it the same way: - Cook time: similar; aim for ~4–5 min skin-side down, then 1–2 min after flipping (adjust for thickness). - Doneness: pull at about 125–130°F for medium/medium-rare, or cook longer if you prefer. - Tip: steelhead skin crisps nicely—pat very dry and press it down for the first 15–20 seconds so it doesn’t curl.

Recipe score: 6/10

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