Stovetop-Seared Steelhead Trout with Grapefruit–Avocado Salsa + Blistered Green Beans
A quick, restaurant-style sear on sale steelhead trout, then a bright winter salsa that leans into what’s best right now in WA: citrus. The creamy avocado rounds it out, and blistered green beans keep it snappy.
Back to full listIngredients
- Fresh Steelhead Trout Fillet (sale) 12–14 oz (2 portions) $8.99/lb
- Fresh Green Beans 12 oz, trimmed $3.99/lb
- Fresh Large Ripe Avocado (sale) 1 avocado, diced $2.50 each
- Simple Truth Organic® Fresh Grapefruit Bag (3 lb) 1 grapefruit (or 1 large ruby red grapefruit) $6.49
- Taylor Farms Sliced Green Onions 2 Tbsp sliced $2.79
- Olive oil or neutral oil 1 1/2 Tbsp, divided
- Kosher salt to taste
- Black pepper to taste
- Red pepper flakes (optional) pinch
Instructions
- Prep the citrus salsa: Segment 1 grapefruit over a bowl (catch juices). Chop segments into bite-size pieces. Stir in 2 Tbsp sliced green onions, 1 diced avocado, a pinch of salt, black pepper, and a pinch of red pepper flakes (optional). Add 1–2 tsp of the reserved grapefruit juice to loosen. Set aside.
- Prep the trout: Pat 12–14 oz steelhead trout dry. Season with 3/4 tsp kosher salt and black pepper on flesh side.
- Blister the green beans (stove): Heat a large skillet over medium-high. Add 1/2 Tbsp oil. Add 12 oz trimmed green beans and a pinch of salt. Cook 6–8 minutes, tossing occasionally, until bright green with blistered spots and crisp-tender. Transfer to plates.
- Sear the trout (stove): Wipe skillet if needed. Heat over medium-high and add 1 Tbsp oil. Place trout skin-side down (if skin-on). Press gently for 20 seconds so skin contacts pan. Cook 4–5 minutes. Flip and cook 1–2 minutes more (or until just opaque and flakes).
- Serve: Top each trout portion with the grapefruit–avocado salsa (include a spoon of the juices). Serve with blistered green beans alongside.
Health notes: ~550–700 kcal per serving. Heart-healthy omega-3s from trout; good fiber from beans and citrus. Keep it lighter by using 1 tsp oil for beans and going easy on avocado.
Drink pairing: Why it works: oily trout + citrus + avocado loves high-acid whites. Wine styles (pick one): Sauvignon Blanc (WA) – try Chateau Ste. Michelle Sauvignon Blanc Dry Riesling (WA) Sparkling Brut (WA) – any Columbia Valley Brut No-wine: sparkling water with grapefruit wedge.