Careme

Ingredients

• Steelhead fillet (Fresh Farm Raised) 12 oz (for 2 servings) $8.99/lb (sale)
• Spice World™ Fresh Peeled Ginger Bag 1 Tbsp ginger, finely grated $3.99 (7 oz)
• Green Onions 2 green onions, thinly sliced (whites + greens separated) $1.50 each
• Organic Baby Bok Choy 12 oz bok choy, halved lengthwise $3.99/lb
• Simple Truth Organic® Gourmet Gold Potatoes 1 lb gold potatoes (about 3–4 medium), scrubbed $3.50 (24 oz)
• Garlic 2 cloves, minced $1.50 each
• Pantry: soy sauce 2 1/2 Tbsp
• Pantry: honey or brown sugar 1 Tbsp
• Pantry: rice vinegar or apple cider vinegar 1 Tbsp
• Pantry: neutral oil (avocado/canola) 2 Tbsp, divided
• Pantry: sesame oil (optional) 1 tsp
• Pantry: black pepper + kosher salt to taste
• Pantry: red pepper flakes (optional) pinch

Instructions

1. Prep: Heat oven to 450°F. Put a kettle of water on or fill a pot for boiling potatoes. Pat 12 oz steelhead fillet dry; lightly salt and pepper it.
2. Cook potatoes: Add 1 lb gold potatoes to a pot, cover with cold water, and add 1 tsp kosher salt. Bring to a boil, then simmer until a knife slides in easily, 15–20 minutes. Drain well.
3. Make glaze: While potatoes cook, in a small bowl whisk 2 1/2 Tbsp soy sauce, 1 Tbsp honey (or brown sugar), 1 Tbsp rice vinegar, 1 Tbsp neutral oil, 1 Tbsp grated ginger, 2 minced garlic cloves, and the sliced white parts of 2 green onions. Add a pinch of red pepper flakes if you want heat.
4. Roast fish: Line a small sheet pan. Place the 12 oz steelhead on the pan and spoon about half the glaze over the top. Roast at 450°F until just cooked through (125–130°F in the thickest part), 8–12 minutes depending on thickness.
5. Smashed potatoes: When the potatoes are drained, set them on another sheet pan (or the same pan’s empty side if you have room). Smash each potato to about 1/2–3/4 inch thick using a mug. Drizzle with 1 Tbsp neutral oil and sprinkle with salt and pepper. Roast at 450°F until crisp and browned at the edges, 12–15 minutes (you can do this while the fish roasts—just pull fish when done).
6. Sear bok choy: Heat a large skillet on the stove over medium-high. Add 1 Tbsp neutral oil. Place 12 oz bok choy cut-side down; sear until deeply browned, 2–3 minutes. Flip, add 2 Tbsp water, cover, and steam until tender-crisp, 2–3 minutes. Uncover and season with a tiny splash of soy sauce (or a pinch of salt) and 1 tsp sesame oil (optional).
7. Finish: Brush the remaining glaze over the hot steelhead. Plate the steelhead with the crispy smashed potatoes and bok choy. Top with the sliced green parts of the green onions.