Careme

Ingredients

• Fresh Steelhead Trout Fillet 1 lb (cut into 2 portions) $8.99 (sale) / 1 lb
• Fresh Organic Deep Red Grapefruit - Each 1 grapefruit (1 tsp zest + 1/3 cup juice) $3.29 / each
• Kroger® Whole Garlic Bulbs 1–2 cloves, minced $2.49 / 5 ct
• Butter 1 tbsp —
• Olive oil 1 tbsp —
• Honey (or brown sugar) 1–2 tsp —
• Salt 3/4 tsp, divided —
• Black pepper 1/2 tsp —
• Optional: Soy sauce 1 tsp (adds savory depth) —

Instructions

1. Zest + juice the grapefruit: zest 1 tsp, then juice to get about 1/3 cup (strain if you want a smooth glaze).
2. Season the fish: pat steelhead dry. Season flesh side with 1/2 tsp salt and 1/2 tsp pepper.
3. Sear for crispy skin: heat 1 tbsp olive oil in a skillet over medium-high. Add fish skin-side down; press gently 10–15 seconds. Cook 3–4 minutes until skin is crisp and releases.
4. Cook through: flip and cook 2–3 minutes more (or until just done). Move fish to plates, skin-side up.
5. Make grapefruit glaze: lower heat to medium. Add minced garlic; stir 15–20 seconds. Add grapefruit juice, honey, optional soy sauce, and half the zest. Simmer 2–4 minutes until slightly syrupy.
6. Finish sauce: turn off heat; whisk in 1 tbsp butter. Taste and add a pinch of salt if needed.
7. Serve: spoon glaze over the flesh (keep skin exposed). Top with remaining grapefruit zest.